Rice Kheer
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.
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  1. In a heavy bottomed pan, on medium heat, heat milk and rice.
  2. Grind the saffron with a little bit of sugar and add it to the milk.
  3. Meanwhile, soak the raisin 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 until it is of desired thickness.
  6. Add the sugar and mix well.
  7. Add the dry fruits – raisins (without the water), pistachios, and almonds
  8. Turn off the flame and add the powdered cardamom.
  9. Serve hot or cold.
Recipe Notes

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.

Recipe Courtesy of Catherine via showmethecurry.com

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