Rice Kheer | Chawal Ki Kheer | Kheer Recipes

A creamy rice kheer is pure bliss! It can be dessert, a sweet, sometimes a light lunch or snack. Ok, don’t tell anyone, it is absolutely to die for! Once in a while, rice kheer or chawal ki kheer for lunch is fine, yes let’s say it is 🙂
For this rice kheer, I have made it North Indian style using fragrant basmati rice. Rice is slowly cooked in milk and then sweetened with sugar. It is then simmered until rice cooks completely and the sugar gets fully absorbed.

Rice kheer can be enjoyed just plain or adorn with blanched badam ke tukde (slivered almonds), some nutty cashews and soft raisins. Elaichi and dry rose petals add a beautiful yet subtle fragrance bringing the whole rice kheer together. Rice kheer or chawal ki kheer tastes best chilled.
More such nice kheer recipes,
Badam Kheer
Carrot Kheer
Hesarubele Payasa
Seviyaan Kheer
Akki Kadale Bele Payasa etc.

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Rice Kheer | Chawal Ki Kheer | Kheer Recipes

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

A delicious thick creamy dessert, North Indian style rice kheer or chawal ki kheer

Author: Vindhya Desai

Recipe type: Dessert

Cuisine: Indian

Serves: 2-3 people

Ingredients

• 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

Method

1. Wash the basmati rice 2-3 times, changing water each time
2. Blanch almonds in boiling water for 15 minutes
3. In a thick bottomed pan, pour milk and bring it to heat
4. The cream starts to gather on top, scrape the cream and mix it with the milk
5. When the milk reduces a bit, add the washed rice and mix well
6. Allow the rice to cook and soak up the milk, takes about 7-8 minutes
7. When the rice as cooked, add sugar and mix well
8. Allow the sugar to melt and cook with the rice
9. Throw in 2 cloves/laung
10. After the almonds have blanched, remove the skins
11. Slice the almonds carefully into slivers and add to the cooked kheer
12. Next add chopped cashews and raisins
13. Pound elaichi and sprinkle this over the kheer
14. Optionally also add a few dried rose petals
15. Cook for further one minute and turn off heat
16. Allow to cool and chill in the refrigerator
17. Serve chilled!

Notes

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

3.5.3226

Rice Kheer Stepwise:

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!