Kheer Recipe | Rice Kheer

Kheer is a creamy, yummy dessert made by simmering milk with rice and garnished with nuts & flavours. Rice Kheer is an alternate dessert to the regular kheer for making at home for special lunches & religious festivals. Rice Kheer is simple & quick to make. Kheer Recipe is explained here with step by step pictures and video.

Kheer is a popular rich and creamy dessert you can make for festivals or any occasions at home. Usually Rice Kheer is made with basmati rice or raw rice. Last time I tried with basmati rice so this time wanted to try with raw rice and the kheer came out so delicious.

About Kheer Recipe

Kheer is an Indian version of Rice pudding made using milk, rice and sugar as main ingredients. There are many kheer recipes but the classic traditional version is the Rice Kheer.

Rice Kheer with rice simmered in milk with added sugar and flavourings tastes so divine. Rice Kheer resembles pudding but traditionally made with rice, milk, sugar,nuts and dry fruits along with flavourings.

You can even make Kheer in cooker but the traditional version is by open cooking which gives it a unique taste. However during your busy days you can choose to use pressure cooker method or instant pot method.

With less ingredients you can make this rich kheer but it takes time to get cooked as milk has to reduce, rice has to cook and yes its all worth the effort , do try this and let me know!

Any festival meal is incomplete without kheer in the menu. Kheer orginates from the North and we in South India call it payasam though both kheer and payasam have many similarities, they are different.

Rice Kheer Ingredients

• Rice – I used raw rice but alternatively you can use basmati rice too.
• Milk – Use full fat milk, I used cows milk which needs a bit more boiling time.
• Sugar – I used regular white sugar. You can use brown sugar or cane sugar too.
• Nuts – I have used almonds and pistachios. You can use cashews, raisins and other favourite nuts too. You can even ghee roast the nuts and add it for extra crunch.
• Flavouring – I have used cardamom powder, saffron and rose water which suits best for Rice Kheer.

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📖 Recipe Card

Rice Kheer Recipe Step by Step

1.First soak 1/4 cup raw rice in water till immersing level. You can use basmati rice instead of raw rice. Soak in water for 30 mins.

2.Rinse rice 2-3 times, strain and set aside.

3.In a large pot – add 4 cups milk that is 1 litre milk.

4.Let it come to a rolling boil.

5.Simmer for 5 mins, meanwhile keep stirring and scraping the sides to collect the malai and add it to the boiling milk itself.

6.Now add soaked, drained rice to the milk. Give a quick mix.

Pressure Cooker Method : Incase you want to pressure cook rice then pressure cook for 2-3 whistles in medium flame and switch off. Use a tall cooker so that milk does not overflow also drop a small spoon / plate inside the cooker to avoid overflowing.

Instant Pot Method : Set mode to pressure cook high for 10 mins. Let pressure release by itself then proceed with the next steps.

7.Cook until rice turns soft, try to press the rice with a spoon if its mashable not mushy then rice is cooked perfectly. You should be able to feel the texture of rice so it should not be too mushy.

8.Now add 1/4 cup sugar.

9.Add 1/4 teaspoon cardamom powder and few strands of saffron.

10.Simmer until kheer becomes slightly thick. Meanwhile keep stirring in between scrap the sides and add the malai to the kheer.

11.Mash the rice slightly with a laddle.

12.Add 1 tablespoon chopped mixed nuts. You can add more also if you like, we love to sprinkle the nuts while serving so I add very little while cooking. If you prefer you can even roast the nuts in ghee and add.

13.Now add 1 teaspoon rose water / kewra water (optional) and switch off. If using rose essence add 1/4 teaspoon.

14.Switch off when it is still slightly runny as it thickens with time. Rice Kheer is ready to serve.

Serve Rice Kheer hot or cold as per your preference.

Expert Tips

• Always switch off the kheer while it is stillslightly runny as the kheer tends to thicken with time so add milk if needed while serving.
• Add sugar only after rice is cooked.
• If using cane sugar make sure to add it only after simmering as there are chances for milk to curdle if you add it in high heat.
• Do not cook the kheer in high flame, throughout the process use only low or low medium flame. Be patient and keep stirring to avoid burning at the bottom.
• The only problem with this open pot method is that you have to baby sit and keep stirring else it will get burnt at the bottom.
• Adjust sugar according to your preference.

Storing & Serving Suggestion

Enjoy Rice Kheer as a dessert after meal hot or cold as per your preference. Refrigerate for later use, keeps well for a day in room temperature and in fridge for 2-3 days.

FAQS

1.What type of rice is best for Rice Kheer?

You can either use basmati rice or raw rice. Both tastes good for rice kheer. Depending on the variety and ageing of rice, it takes time to get cooked so keep an eye accordingly.

2.What type of milk to use?

Any full fat milk will be good to use for Rice Kheer. I have used cows milk which needs more boiling than the packet milk. However you can use packet milk with full cream.

3.Rice pudding and Rice Kheer – What is the difference?

No difference at all both Rice Kheer and Rice Pudding are the same just the name difference. Rice Kheer is often referred to as Indian Rice Pudding.