Rice kheer has different names such as khiri, payasam, payesh, rice pudding. It is made by boiling rice with milk and sugar and flavored with cardamom, almonds, pistachios, cashew nuts, saffron or raisins. It is typically served during the meal or as a dessert. Kheer is prepared in festivals, temples or any special occasions. Some recipes require cooked rice to make kheer but I personally don’t like to use cooked rice. Because if rice is cooked then it will not absorb that much milk and you won’t get
Imprimer cette page Recipe type:
DessertNumber of serving: 2Preparation time:
10 Minute(s)Cook time:
Long grain or short grain Rice – 1/3 cup
Milk – 2 1/2 cups (I used whole milk but you can use 1%, 2% or any. If you use whole milk it will become richer than others.)
Saffron – few strands (Optional)
Sugar – 1/4 cup
Cardamom powder – 1/4 teaspoon
Almonds – 1/2 tablespoon, chopped (Optional)
Cashew nuts – 1/2 tablespoon, chopped (Optional)
Pistachios- 1/2 tablespoon, chopped (Optional)
Raisins – 1/2 tablespoon (soaked in water for 15 minutes) (Optional)`
Wash and drain the rice.
Take rice and milk in a heavy bottom pan. Put them on high heat and bring it to boil. Meanwhile crush saffron strands and add to milk and rice mixture
Once it comes to a boil, reduce the heat to medium-low and simmer until rice is tender. It will take about 20 minutes. Stir the milk in between so it doesn’t stick to bottom and sides.
Then add sugar, nuts and cardamom powder. Mix well.
Cook it till it gets thickens; it will take about 5-7 minutes.
Serve hot or cold. If you are serving cold then let it come to room temperature and then keep in refrigerator for about 1-2 hours then serve.
I used only almonds and cashew nuts (me and my husband don’t like pistachios and raisins). You can use any nuts, any quantity you like.
If you are serving Rice kheer cold then cook little less after adding sugar and don’t make too thick. Because once it cools it will thicken.
Don’t go away when milk and rice mixture is simmering. Stir in between.