on Sep 15, 2021, Updated Nov 15, 2023 I am also sharing a few variations you can try once you master the basic recipe.
What Is Kheer
Kheer is a traditional Indian dessert made using milk, sugar, and flavorings. Kheer is derived from the Sanskrit word “Skheer’ which means milk. So basically, milk is the main ingredient of this dessert, with other ingredients like rice, vermicelli, sago, lentils, etc, added. Vegetables and fruits like pumpkin, carrots, beet, bottle gourd (lauki), mango, strawberries, etc can also be used to make it. Kheer is known by different names in different regions of India. In South India, it is called Payasam, or Payasa, while in Bengal, it’s called Payesh. You can make many variations of this popular dessert. Here are some of the popular ones
Seviyan Kheer Badam Kheer Sabudana Kheer Carrot Kheer Makhana Kheer Paneer Kheer Lauki Kheer Semiya Payasam
About Rice Kheer
Rice Kheer is a popular North Indian-style rice pudding recipe made using raw rice, milk, sugar, and flavorings. In South India, it is called rice payasam and is made using jaggery. Rice kheer is the most commonly made variation of kheer. In India, when we say kheer, it means rice kheer; however, many different versions of this Indian dessert can be made. This Indian-style creamy rice pudding is super easy to make and requires very few basic ingredients, mostly available at home. Chawal ki kheer is mildly sweet and can be flavored using various ingredients. The most common flavorings are cardamom powder and saffron, but you can also use rose water or kewra essence. Although it is one of the simplest desserts, you can mess it up if the milk and rice ratio is improper. Make this delicious and simple kheer recipe for festivals, get-togethers, special occasions, or just a weekend lunch; it will impress everyone who has a bite. I am sharing the traditional recipe to make kheer at home with exact measurements. Along with the traditional method, I am also sharing the recipe to make it in a pressure cooker, or instant pot, with sweetened condensed milk and using already cooked rice. This recipe can be easily scaled up or down as per your requirements. If you like Indian desserts, then try these recipes, too
Moong Dal Halwa Basundi Rabdi Gulab Jamun Phirni
Ingredients
Milk – Always use whole milk (full-fat milk) to make it rich and creamy. To make a vegan version, use any plant-based milk instead of dairy milk. Almond milk and coconut milk are my favorite vegan milk for making Indian desserts. You can also use a combination of milk for a taste change. Rice – The type of rice makes a huge difference in the final taste and texture of the kheer. In a perfect kheer, rice gets incorporated into the milk, and you don’t see it standing out. It is only possible if you use short-grain rice with high starch content. Many people suggest Basmati rice to make it, but it is preferred to make biryani and pulao, not kheer. Basmati is known to hold its shape and has low starch content. However much you cook it with milk, it will never become creamy. Each region in India has a locally grown short-grain rice variety, and people use it to make this dessert. Always choose short-grain rice with high starch content. It will give the dessert a nice creamy texture. I like to use Jeera Samba, Gobindobhog, Ambemohar, etc to make it. My recent fav is Maharashtrian Indrayani. It just dissolves in the milk, making the dessert creamy. If using basmati to make it, use the broken variety of basmati, not the long grain. Saffron – Saffron strands are optional, but they give a lovely color and flavor. Sugar – Adjust the amount of sugar as per your taste and preference. You can also substitute brown sugar, jaggery, or other sugar-free options. Cardamom Powder – This is a must ingredient! Many people avoid adding it, but it changes the flavor a lot. You can also use crushed green cardamom pods in place of ground cardamom. Dry Coconut – This is optional, but I love the taste it adds to the pudding. Other Flavoring Options – Apart from cardamom and saffron, you can add other flavorings like rose water, kewra essence, or orange blossom water. Nuts & Fruits – Add slivered dried nuts like almonds, cashew nuts, or pistachios and dried fruits like golden or black raisins for a lovely crunch.
How To Make Rice Kheer
Rinse 3 tablespoon uncooked short-grain starchy white rice with water 2-3 times and soak it in ½ cup water for 30 minutes. Make sure to soak the rice as it makes it easier to cook. Heat 34 oz (1 liter) whole milk (full-fat milk) in a heavy-bottom pan over medium-high heat. Stir frequently to avoid scorching the milk at the bottom of the pan. When it comes to a boil, reduce the heat to low. Drain the water from the rice and add the rice to the pan along with
15-20 strands of saffron 15-20 raisins ¼ cup grated dry coconut
Note – Do not add dry coconut unless the milk boils; otherwise, it may curdle. Cook uncovered on low heat until the rice is cooked and the milk is thickened (45-50 minutes). Mash the rice frequently with the back of the ladle while cooking. Scrape the sides of the pan every 8-10 minutes and add the solidified milk back to the pan. Note – The perfectly cooked kheer will be thick and creamy, like a chunky custard, with rice grains almost incorporated into the milk. Keep in consideration that it will thicken some more once cooled. Once the kheer has thickened to the right consistency, stir in ¼ cup granulated white sugar and ½ teaspoon cardamom powder and cook for a minute. Check for sugar, add more if required, and cook for another minute for it to dissolve. Note – Never add sugar before the rice is fully cooked. The rice stops cooking as soon as the sugar is added, and if it’s not cooked well, you will be left with uncooked grains. However, you cook it later. Garnish with almond and cashew nut slivers and dried rose petals, and serve hot or chilled.
Rice Kheer Variations
Caramel – Add ½ cup caramel syrup and ¼ cup chopped nuts to the cooled kheer. Chocolate – Add 2 tablespoons milk, 2 tablespoons condensed milk, and 100 g Cadbury’s chocolate (broken into small pieces) to a pan and cook on medium heat until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool down. Add this mixture to the cooled kheer and mix well. Nutella – Melt 1 cup of Nutella in a microwave or a pan. Add it to the cooled kheer along with ½ cup chopped toasted hazelnuts. Strawberry – Chop 200 g strawberries roughly. Add them to a pan along with ¼ cup sugar. Cook for 10-12 minutes until slightly syrupy. Remove the pan from the heat and let this mixture cool down. Mix it with cooled kheer. Rose – Add 4 tablespoon rose syrup and 3 tablespoon gulkand (rose jam) to the cooled kheer and mix well. Mango – Add 1 cup of mango puree and 1 cup of chopped mangoes to the cooled kheer. Oreo – Crush 10-12 Oreo cookies and add them to the cooled kheer along with ½ cup chocolate syrup. Sabudana – Add ½ cup of soaked sabudana (tapioca pearls) along with rice. You can also add grated carrots or vermicelli. Note – In a few of the variations mentioned above, refrain from adding sugar as many ingredients are very sweet. If any extra sugar is added, the kheer will become overly sweet.
Serving Suggestions
This kheer is the quintessential Indian dessert for festive occasions or special days. Serve this quick and easy dessert: hot, just off the stove, or chilled. I like it chilled. Top it with slivered nuts like almonds, pistachios, and cashew nuts for a lovely crunch. You can also garnish it with a few dried rose petals. Serve it independently or with savory snacks during festivals such as Diwali, Holi, etc. I love to serve it after my fancy North Indian meals.
Storage Suggestions
This dessert will last in the fridge for 3 to 4 days when stored in an airtight container. Please bring it to room temperature before storing it. If you like to serve it hot, heat it in a pan or the microwave. If you feel it has become a little thick, add some milk and heat it nicely. Do not freeze the kheer. The milk curdles when thawed.
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