Rice Kheer is a delicious and popular pudding prepared during festivals or to celebrate happy occasions. It is very easy to prepare and makes a great dessert for parties as you can prepare it well in advance and refrigerate it. Rice is cooked in milk on slow heat, sweetened with sugar and finally garnished with cardamom, saffron and nuts. This kheer is prepared in the north as well as the south of India. In the northern parts, the kheer is served with a thicker consistency while in the southern parts of the country, the kheer or payasam has a running or thinner consistency. Personally , I love the thicker consistency:)
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 mlServes :4
- Basmati rice (uncooked) : 1/4 cup
- Full cream milk : 4 cups (1000ml)
- Pinch of saffron
- Sugar : 1/3 cup +1 tbsp
- Slivered Almonds : 2 tbsp
- Pistachos (chopped) : 1 tbsp
- Cardamom powder : 1/4 tsp
- Pinch of nutmeg
- Wash the rice and soak it for 30 minutes. Drain and set it aside.
- Add saffron to the milk and bring the milk to boil. As the milk starts to boil, lower the heat and add the rice.
- Cook on low heat , stirring occasionally. When the rice is 3/4th cooked, add the sugar, almonds and pistachios. The rice has to cook really well and the kheer/pudding should start getting thickened.
- When the rice is fully cooked (slightly on the mushy side), add the cardamom and nutmeg.Mix and turn off the heat.
- Serve the pudding hot, warm or chilled.