Rice kheer (akki payasa, rice pudding)

By AsraAsra
(1.50/5 - 2 votes)
1 comment

  • RICE KHEER (Akki Payasa, Rice Pudding)
  • RICE KHEER (Akki Payasa, Rice Pudding), Photo 2
Recipe type:
Number of serving:
4 servings
15 min
Cook time:
20 min
Ready in:
35 min
Very Easy


- Basmati (Long Grain) Rice - 1/2 cup
- Milk - 1 litre
- Sugar - 1 cup
- Water - 200 ml
- Cashew Nuts - 12 pieces
- Raisins - 10 pieces
- Cardamom (small) - 3 to 4 (powdered)
- Ghee - 1 teaspoon


Step 1

Wash & soak the rice in water for 5 minutes. Fry cashews & raisins in ghee, till golden brown & keep aside.

Step 2

Mix water into milk & bring it to a regular boil. Add the cardamom powder after it boils. When a nice aroma is released, add rice.

Step 3

Stir it & cover it with a lid. Allow the rice to cook for 2 - 3 minutes. Then add cashew & raisins & stir. Now leave it covered again, stirring, to check the rice, at regular intervals.

Step 4

Continue this process until the rice is cooked well. Uncover it after that. Keep stirring to let the milk condense.

Step 5

The consistency should thicken up. Remove from fire & allow it to cool.

Step 6

Best served cold. Just refrigerate it & eat when cold. As it goes down your throat, one can experience the divinity.


By AsraAsra

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