Rice Kheer is a Classic! It does not matter which part of India you go to or come from, this milk with rice and sugar concoction (with few variations) is going to win your heart. So much so , it is now famous and is known to the world as “Rice Pudding”. Here are some other regional names that we lovingly call this dish - Kheer, Khir, Payasam, Payasa or Kheeri. Any others? We’d love to hear from you…
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients:
Cooked Rice - 1 cup
Whole Milk - 2 cups
Sugar - 3 tbsp or to taste
Raisins - 1 tbsp
Chopped Pistachios - 1 tbsp
Chopped Almonds - 1 tbsp
Powdered Caradamom - 1/8 tsp
Saffron - a pinch
Method:
1. In a heavy bottomed pan, on medium heat, add in the the Milk and the Rice.
2. Grind the Saffron with a little bit of Sugar and add it to the Milk.
3. Meanwhile, soak the Raisins in a little bit of water to help puff them up.
4. Keep stirring the pan and make sure it does not burn at the bottom.
5. Cook till it is of desired thickness.
6. Once it reaches the desired thickness, add in the Sugar. Mix well.
7. Add in the Dry fruits - Raisins (without the water), Pistachios and the Almonds.
8. Turn off the flame and add in the Powdered Cardamom.
9. Serve hot or cold.
Tips:
1. If you are making the rice just for the Kheer, over cook the rice just a little.
2. This is a great recipe if you don’t have a lot of time but alternatively, you can add in raw rice and cook it in the milk and it tastes great. But be very careful and and keep stirring frequently.
3. If you kile a smoother texture of rice in the kheer, just mash it lightly before adding it to the Milk.
|
|
Last 10 posts in Desserts
- Eggless Dates and Walnut Cake - December 23rd, 2008
- Fruit Cake - Dessert Recipe - December 18th, 2008
- Ras Malai - Indian Dessert Recipe - October 16th, 2008
- Kaju Katli (Cashew Burfi) - October 13th, 2008
- Trifle Pudding Cake - Easy Dessert Recipe - August 25th, 2008
- How to Make Mango Ice Cream Recipe - June 16th, 2008
- Eggless Chocolate "Crazy" Cake - May 16th, 2008
- Cashew Burfi - March 26th, 2008
- Jalebi Pudding - March 6th, 2008
- Badam Halwa (Almond Halwa) - February 26th, 2008
Like our Aprons? Buy one for yourself!
Share This
Stumble it!
(No Ratings Yet)
Loading ...![[PRINT ARTICLE]](http://showmethecurry.com/wp/wp-content/plugins/wp-print/images/printer_famfamfam.gif "[PRINT ARTICLE]")
[PRINT ARTICLE]
October 20th, 2008 at 1:43 pm
Great Recipe!!
Thnx guys.
October 20th, 2008 at 3:20 pm
thnx for posting the recipe.
grt
October 20th, 2008 at 6:28 pm
Hii
I like ur recipe very much.
I want to know how much raw rice i should add to 2 cups of milk and can u tell me the milk measurement in litres.
October 21st, 2008 at 2:14 am
Hi Sweta,
You can use about 1/4 cup of raw rice and about 1/2 liter of milk. Hope this helps.
October 22nd, 2008 at 8:53 am
In Bengal we call it ‟Payesh”. Great Recipe!
October 23rd, 2008 at 5:13 pm
yummy kheer .some time i also add unsweetend condense milk to give more richness in kheer
November 22nd, 2008 at 12:20 am
for kheer i u use half and half milk and condensed milk ,it comes out really well.Just try it u will never ever make it with whole milk.
December 4th, 2008 at 5:19 pm
hello!
i just want to know what is the measurement of one cup,i mean what is the equal,please!
thanks!!!!!!!!!!!!
December 31st, 2008 at 2:20 am
Hi there ladies and gents.
Just to help out with conversions….
I will base that since the girls are living in the USA they are using THAT form of liquid measurement.
Here is a approx conversion taken fromt the website I will list below.
People can convert the measurements from SMTC to pretty much any unit that their home country uses.
1 US CUP OF LIQUID = Result: 236.58 millilitres/mls
http://www.theconvertersite.com/conversions/liquidvolume.php
Theres pretty much everything you can think of converting over on there.
Hope this helps someone somwhere.