About Rice Kheer
Kheer is equally prevalent throughout India. It has been a part of the Indian dessert since ancient times, and Rice Kheer is also mentioned in ancient Indian scriptures. It is often made in every Indian household, and I also grew up eating this dessert regularly. My mom used to make it even without any occasion. Kheer was often a part of our regular meal. And now it’s my son’s favorite too, and I usually make it for a dessert after a hearty dinner. Rice Kheer or Rice Pudding is a simple dish with excellent taste. The festivals are around the corner, and I realized I didn’t share this recipe yet. However, I have already posted a Paneer Kheer recipe that is equally delicious as Rice Kheer.
Ingredients
Making Kheer is not only an easy recipe, but it also requires very few ingredients. We mainly need only milk, rice, and sugar to make Rice Kheer. We can add other elements to add some flavors to Rice Kheer.
Step-by-Step Directions
Rinse the rice until water runs clear. Soak the rice in water and set aside. Take milk and saffron strands into a thick bottom pan, heat, and bring it to a boil. Make sure to stir the milk at regular intervals to prevent it from sticking to the bottom. Drain the water completely from the rice and add it to the boiling milk. Continue boiling the milk until the rice is cooked. Make sure to stir the milk and rice mixture continuously. Once the rice is cooked, mash some rice with the back of the spoon. Mashing the rice will make Kheer thicker. After the rice is thoroughly cooked, add sugar, and mix well. Continue boiling until sugar is completely dissolved and kheer starts to thicken again. Once you get the desired thickness of the kheer, add cardamom powder and chopped nuts. Mix well and continue cooking for 2-3 minutes. Turn off the heat and add rose essence or Rosewater. Mix well. Rice Kheer will thicken further upon chilling. Serve Rice Kheer warm or let it chill in the fridge for at least 2-3 hours and serve chilled Rice Kheer.
Serving Suggestions
We can relish warm Rice Kheer or chilled. I like chilled Kheer; it also thickens after being chilled. But really, it’s a personal preference, and either way, this Kheer tastes delicious. When I was in India, we mostly make Kheer for lunch and serve it along with the meal. And of course, if there is any leftover, we savor it as a dessert after dinner. However, here, we can have only dinner together because of the work schedule. So I make Rice Kheer for dinner to have it along with the meal or as a dessert after dinner.
More Dessert Recipes:
Badam Rava Burfi Fada Lapsi │Lapsi in Pressure Cooker Pistachio Kalakand
