Dessert, Karnataka Style, North Indian, Rice Recipes, South Indian, Vegetarian

RICE KHEER | HOW TO MAKE RICE KHEER

Rice kheer

Rice kheer is a traditional Indian sweet prepared with very minimal ingredients and certainly the main Indian dessert which is prepared in every household.

Aromatic and super creamy kheer/payasam/pudding can be enhanced using flavorings like cardamom, nuts, saffron, and rose water, which is the best way to finish off any meal.

About this recipe

Rice kheer / a pudding, prepared using basmati rice, milk, and sugar. In north Indian cuisine, this is the most popular sweet variety prepared. This is actually one of the desserts, we prepare in our family for any festival or celebration or just while we crave having some sweets.

In south India, it is called as bheem payasam/paal payasam/ akki payasam.

Saffron, cardamom, almonds, pistachios, cashews, rose water, or kewra water are the flavoring agents which can be used in this recipe. We can prepare it simply without using any flavorings with just the star ingredients which also taste palatable.

I always prefer using whole full-fat milk followed by a slow cooking process for getting the creamy rich texture. I highly recommend the same.

Serve this heavenly tasting dish hot, warm, or cold as a sweet or as a dessert after a meal.

The proportion of rice to milk

The proportion must be 1:16 which is for every 1 portion of rice, 16 portions of milk must be used. Easily we can increase the proportions per serving.

Substitutes of sugar

We can replace Castor sugar with healthy substitutes such as jaggery, brown sugar. The jaggery and brown sugars must be added at the end, as the milk may get spoiled if added in the early stages. For making it a sugar-free version, any sugar-free substitute like stevia can be used.

Vegan rendition

Instead of using cow milk, we may use almond or coconut milk to make it vegan. They add flavor and texture to the dish and are one of the best substitutes. We can replace the sugar with brown sugar.

Instant pot version

This dish can be prepared in an instant pot where the milk proportion likely decreases to 2 to 2.5 cups. Later, it can be thickened by cooking it in sauté mode after pressure comes down. Apply ghee at first to avoid scorching at the bottom.

Paal payasam using condensed milk

We can make it with condensed milk, but just 1.5 cups would be needed for this recipe. Pre-boil the rice in milk, water, or a combination of both. There is no need to add additional sugar because it already contains sweetness.

Can we make kheer without using rice?

Yes, prepare it with millets, semolina, vermicelli, broken wheat, and also carrots. We can use the same procedure while making it with substituents other than rice; However, the cooking time may vary.

Try our other dessert recipes featured in this blog – Kashi halwa, Mysore Pak, Mango pudding, Rasmalai.

How to make rice kheer

  1. Rinse 1/4th cup of rice a couple of times until the water runs clear of starch and soak it in a sufficient amount of water for 15-20 mins

2. Blanch 10 cashews, 10 almonds, 10 pistachios – Heat water in a pan until it comes to a boil, switch off the flame, and add the nuts. Cover it and allow it to stay for 15-20mins. Peel the Almonds and chop all the nuts. Keep them aside.

3. Take one liter of whole/full-fat milk in a wide thick bottomed pan/Kadai.

4. Heat until it reaches a boil in a low to medium-low flame, stir in intervals.

Rice kheer

5. Take 2-3 tbsp of boiled milk in a separate bowl and add saffron to it, keep it aside.

Rice kheer

6. Add the pre-soaked rice to the boiling milk, keep stirring in intervals.

Rice kheer

7. Cook it in low to medium-low flame until it is 50% done.

Rice kheer

8. Add 6tbsp of sugar and stir until the sugar is all dissolved.

Rice kheer

9. Cook the mixture until the rice is fully cooked and mushy, which takes about 10-15mins.

Rice kheer

10. While it is turning mushy, add cardamom powder and 14-15 strands of saffron, stir it. Cook for 2mins.

Rice kheer
Rice kheer

11. Add blanched and finely chopped almonds, pistachios, cashews, and raisins.

Rice kheer

12. Turn off the flame and allow it to cool down. The kheer thickens while it is cooling down.

Rice kheer

13. Serve hot or warm or chill

Rice kheer
Rice kheer

Rice kheer

Srilatha
A traditional Indian sweet which is aromatic and super creamy also called as kheer/payasam/pudding .
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert, Sweet
Cuisine Indian, North indian, South indian
Servings 4 people

Ingredients
  

  • 1 liter Whole Milk  Full-fat
  • ¼ cup Basmati rice
  • 6 tbsp Sugar
  • ½ tsp Cardamom powder
  • 14 strands Saffron
  • 1 tbsp Rose water  (optional)
  • 10  Cashews  chopped
  • 10  Almonds chopped
  • 10 Raisins (dried grapes)

Instructions
 

  • Rinse the rice a couple of times until the water runs clear of starch.
  • Soak it in a sufficient amount of water for 15-20 mins.
  • Blanch cashews. almonds, pistachios – Heat water in a pan until it comes to a boil, switch off the flame, and add the nuts.
    Cover it and allow it to stay for 15-20mins. Peel the Almonds and chop all the nuts. Keep them aside.
  • Take one liter of whole/full-fat milk in a wide thick bottomed pan/Kadai.
  • Heat until it reaches a boil in a low to medium-low flame, stir in intervals.
  • Take 2-3 tbsp of boiled milk in a separate bowl and add saffron to it, keep it aside.
  •  Add the pre-soaked rice to the boiling milk, keep stirring in intervals.
  •  Cook it in low to medium-low flame until it is 50% done.
  • Add 6tbsp of sugar and stir until the sugar is all dissolved.
  • Cook the mixture until the rice is fully cooked and mushy, which takes about 10-15mins.
  • While it is turning mushy, add cardamom powder and saffron, stir it. Cook for 2mins.
  • Add blanched and finely chopped almonds, pistachios, cashews, and raisins.
  • Turn off the flame and allow it to cool down. The kheer thickens while it is cooling down.
  •  Serve this delicious, mouthwatering dessert delight hot or warm or chill.

Notes

  1. RICE: The choice of rice is totally optional, can use any sort of rice like sona masoori, basmati, steamed rice, jeera rice. I prefer using basmati rice as the long grains give the perfect texture to the kheer and also lend a fragrant and delicious aroma.
  2. NUTS: Nuts are perfect for flavoring and also add nutritional value to the kheer. The blanching of nuts helps to remove the skin from the nut meat and leaves a smooth finish on the nut. Some people prefer to fry the nuts in ghee or to dry roast them. 
  3. MILK: Use whole milk /full-fat milk which contains more than 3.5% of fat as it will provide a rich and creamy texture to the rice kheer. For the instant pot version use 2.5 to 3 cups of milk for getting the authentic rich and creamy texture, thicken it in sauté mode after the pressure releases. to help prevent the milk from getting scorched, add ghee at the first stage.
  4. SUGAR: Do not add sugar until the rice is 50% done or else the  rice will take more than the usual time for it to cook
  5. SAFFRON: Saffron adds flavor and color to the kheer. Soak saffron in hot milk for 10-15 mins as the saffron needs moisture to release the flavor. Adding too much saffron can ruin the dish’s taste and color, so be accurate while using saffron (3 strands per serving ).