Mon 20 Oct 2008
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 Cardamom – 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 like a smoother texture of rice in the kheer, just mash it lightly before adding it to the Milk.
| Visit our Kitchen Store! |
Last 10 posts in Desserts
- Carrot Halwa (Gajjar ka Halwa) - August 19th, 2010
- Saffron Mango Mousse (Shrikhand) - June 30th, 2010
- Til Sankari (Tilgul) - June 17th, 2010
- Carrot Cake (Eggless or Not) - May 6th, 2010
- Quick Kalakand - Indian Milk Burfi Recipe - February 25th, 2010
- Fruit Tart - February 24th, 2010
- Tiramisu - February 11th, 2010
- Tres Leches Cake, A Latin Dessert - December 22nd, 2009
- Buttered Walnut Mousse - November 22nd, 2009
- Chocolate Burfi - October 15th, 2009
Like our Aprons? Buy one for yourself!
|
|
Translate this page:
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
20 Responses to “Rice Kheer”
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
October 20th, 2008 at 1:43 pm
Great Recipe!!
Thnx guys.
[Reply]
October 20th, 2008 at 3:20 pm
thnx for posting the recipe.
grt
[Reply]
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.
[Reply]
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.
[Reply]
October 22nd, 2008 at 8:53 am
In Bengal we call it ‟Payesh”. Great Recipe!
[Reply]
October 23rd, 2008 at 5:13 pm
yummy kheer .some time i also add unsweetend condense milk to give more richness in kheer
[Reply]
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.
[Reply]
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!!!!!!!!!!!!
[Reply]
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.
[Reply]
August 7th, 2009 at 12:42 am
Hi Hetal and Anuja, I have a little suggestion for you to try and you will see this kheer get great sales if you are serving it to guest or even among yourselves. In my family we make kheer by boiling evaporated milk and soaked white rice with condonsed milk, raisins, cherries, and a little tip is to take 2 tablespoons of custard powder with a cup of whole milk and whisk the two together and add to the kheer while its half way through boiling, and it will ad a creamy and smooth taste and texture to the kheer. I guess we all have different ways of doing desserts but in all reality they all have the same originality
[Reply]
hetal Reply:
August 8th, 2009 at 5:15 pm
Thanks Justin for your version of this yummy dessert. We’ll try it out next time.
[Reply]
August 22nd, 2009 at 2:04 am
Hi Hetal and Anuja……to make this recipe a bit more easier to understand because I just touched bases on it…..the way to do it if you are trying it for the first time is…..
2 tablespoons of butter or ghee
1 cup of washed and soaked white rice(soaking over night works even better)
2 cans of evaporated milk
1 can of condensed milk
1/2 cup of sugar
2 cups of whole or 2% milk
2 tablespoons of custard powder
1/2 cup of golden raisins (optional)
1/2 cup of bottled cherries cut in half (optional)
Wash and soak the rice, if you can soak it overnight it is better but even if its just soaked for 1 hour that is good enough. In a large nonstick pot, heat the butter or ghee, and add the rice in and fry it for 2 minutes on high heat. Lower the heat to medium and add in the 2 cans of evaporated milk, and one cup of the 2% or whole milk, (this requires a lot of constant stirring!)and boil with the rice until the grains start to soften, about 45 minutes. Next add in the condensed milk and raisins and cherries, boil for 10 more minutes (don’t forget to stir all the way through). Using the remaining cup of milk and custard powder, whisk the custard powder, milk, and sugar together, and add to kheer, boil another 5 minutes and kheer is served! This kheer tastes much better chilled overnight and served with puri.
Note: This kheer thickens very thick especially if it’s refrigerated, it’s more cake like. If it’s desired to be pudding consistency, just add 1 cup of milk, mix in well and serve.
[Reply]
August 22nd, 2009 at 2:17 am
Im sooo sorry I forgot to add this……..In the recipe when first putting the milk and rice to boil, put in a cinnamon stick and 1/8 teaspoon of cardamom powder. After kheer finished cooking, add in 1 teaspoon of almond or vanilla essence to add a rich text and flavor to it.
and another name for what we call kheer is, sweet rice
Please try and let me know the results
[Reply]
October 22nd, 2009 at 7:47 am
supperb dessert thank u very much yuumy
[Reply]
April 8th, 2010 at 1:57 am
thnks very much
[Reply]
May 25th, 2010 at 4:56 pm
Hi,
Looks like a great recipe? Want to try it out for my family very soon. I just wanted to know if I can use cooked basmati rice for this? please let me know.
Thanks and regards,
Shilpa
[Reply]
hetal Reply:
May 25th, 2010 at 8:54 pm
Hi Shilpa,
Yes, you can. Just mash down the rice a bit before adding the milk.
[Reply]
July 23rd, 2010 at 5:43 pm
Everybody loves Kheer. Got to try your recipe. Here’s a recipe I learnt from a chef friend of mine, and I converted it into a microwave version.
SWEET POTATO KHEER
Yields: 8 cups approx.
1 medium sweet potato (2 cups grated)
Bring to a boil:
1 tin Carnation evaporated milk
500 ml. 5% cream
1 cup homo milk
Couple of saffron threads
8 Cardamoms crushed — add skins too (remove later)
Sugar to taste
Then, add grated sweet potatoes
Microwave on HIGH for 15 minutes. Stir halfway. Careful it overflows. Interrupt when it does that.
Remove lid, microwave on MEDIUM for another 15 minutes
Now, take 1/4 cup of tapioca (preferably the larger grain) — soak to soften. Rinse in strainer. Drain well.
Add tapioca to Sweet Potato/Milk mixture. Cook on MEDIUM 5/7 minutes — the tapioca turns transparent and floats on top.
Add rose water for flavor and
1/2 cup of roughly ground almonds
1/4 cup pistachios roughly ground
Consistency when done: The mixture should coat the back of the spoon like custard. Should not be thick like pudding.
Based on 650 Watt Microwave
Can be done on the top of the stove too
Serve cold — tastes AMAZING. Great dessert for a crowd. Goes around well.
[Reply]
August 8th, 2010 at 11:57 am
Is this firni or firni is something different???
[Reply]
August 17th, 2010 at 3:46 pm
Dear Anuja & Hetal,
Thanks for the Kheer recipe.Gr8!!!
I would like to share a few lines about my making kheer..
I followed the same ingredients and method as yours but with 2 slight variations.
1. I used semi-skimmed milk (1.5%)
2. For the rice I made in the rice cooker instead of pressure cooker.
And when I reached the stage of mixing the nuts, I tasted the kheer but the rice stayed just like when added,
I could feel the full long grain, which I don’t like it, so I put them in a blender for 5 seconds and then I added nuts and cardomom pdr.
I couldn’t believe it was so creamy and yummy!
AMAZED after eating it.
Thankyou once again!!
I voted for you daily.
You should be the winner in foodnetwork.GOOD LUCK!
[Reply]