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.
- 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!
Substitute sugar with ¼ Cup condensed milk for extra richness and thickness
You can also add rose extract or skip it all together
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!
