Rice Kheer | Chawal Ki Kheer | Kheer Recipes
Author: Vindhya Desai
Recipe type: Dessert
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- ¼ Cup basmati rice
- 3½ Cups or 800 Ml~ whole/full cream milk
- ⅓ cup sugar
- 4-5 powdered elaichi
- Few edible dry rose petals
- 10-12 blanched and peeled almonds
- A pinch of saffron
- 1 Tbsp chopped cashews
- 1 Tbsp raisins
- Wash the basmati rice 2-3 times, changing water each time
- Blanch almonds in boiling water for 15 minutes
- In a thick bottomed pan, pour milk and bring it to heat
- The cream starts to gather on top, scrape the cream and mix it with the milk
- When the milk reduces a bit, add the washed rice and mix well
- Allow the rice to cook and soak up the milk, takes about 7-8 minutes
- When the rice as cooked, add sugar and mix well
- Allow the sugar to melt and cook with the rice
- Throw in 2 cloves/laung
- After the almonds have blanched, remove the skins
- Slice the almonds carefully into slivers and add to the cooked kheer
- Next add chopped cashews and raisins
- Pound elaichi and sprinkle this over the kheer
- Optionally also add a few dried rose petals
- Cook for further one minute and turn off heat
- Allow to cool and chill in the refrigerator
- Serve chilled!
Skip the nuts if you just want to keep it plain
Substitute sugar with ¼ Cup condensed milk for extra richness and thickness
You can also add rose extract or skip it all together
Recipe by Food Of Interest at https://foodofinterest.com/rice-kheer/
3.5.3226