Rice Kheer is a delicious dessert made on many festivals and occasions. It is made with slow cooking rice and full cream milk together for about an hour. Try some more traditional milk desserts like bajre ki kheer, gur ki kheer, rabri.
We all have various techniques to make Rice Kheer or rice pudding, a staple Indian dessert. Some use small or broken rice, some use regular rice but grind it coarsely in mixer, some par boil the rice first and then add to boiled milk and many more other ways of cooking.
What I am presenting here today is not the technique but the emphasis is purely on the proportion of rice to milk.
It is a fool proof recipe irrespective of what rice you use. You do not need to boil it, you do not need to grind it.
All you need to do it is put rice and milk on slow flame and forget about it, except for stirring in between.
You just need patience and about 40-45 minutes of time. You can be doing various other chores while the kheer cooks silently on the smallest burner.
A small little corner is all you need on your cooktop for the rice to cook.
And trust me, I have served this kheer at many parties, taught this proportion to many and all have loved it.
A simple and easy guide to get the perfect consistency to the rice kheer. A tasty, thick, and creamy kheer is ready in no time.
Rice Kheer contains starch rich rice which gives seceral health benefits including improve stomach health, reduces inflammation and supplements overall feeling of well-being. It’s a nutrient-rich food which as per various studies is beneficial for asthma patients. If kheer is prepared using leftover milk then it restores lactic acid which aids in the production of good bacteria in the body.
The folklore says that Romans used the kheer to cool the stomach and consumed it as part of a detox diet. It is known differently in various parts of the country like Payasam, Payesh, Ksheeram or Chawal ki Kheer.
It is especially beneficial during summer season due to it’s complete cooling effect on the human body. In summer season kheer can control metabolism and prevent the body from overheating.
The rice is rich in carbohydrates which is essential for restoring the glycogen. Glycogen tends to deplete during heavy exercises. Milk, one of the major ingredient of the kheer contains amino acids which is required to maintain and perform many bodily functions.
- 2 litre full cream milk
- ½ cup rice
- 2 tbsp lotus seed makhane, chopped
- ¾ cup sugar granulated
- 2 tbsp raisin kismis
- cardamom powder, pistachio & almond slivers elaichi powder, pista, badam, for garnishing
- Soak rice for 15 minutes and wash it thoroughly. Set aside. Soak raisins in 2 teaspoons of water.
- In a thick bottom pan or wok, add chopped makhane and dry roast them for 2-3 minutes. Then add washed rice and milk. Allow them to cook on slow flame, with continuous stirring. Stirring is important so that rice doesn’t get stuck to the base of the pan. It will take about 35-40 minutes for rice to cook as well as milk to reduce.
- When rice is tender and blended well with milk, add sugar and raisins in it. Mix well. Add cardamom powder and turn off the flame. Allow the kheer to cool completely. Serve chilled and garnish with chopped almonds and pista.