Rice kheer is a gently simmered milk pudding. Stir regularly so the milk does not catch at the bottom of the pan.
Ingredients
- ¼ cup basmati rice, rinsed and soaked
- 1 litre milk
- ⅓–½ cup sugar, to taste
- 3 green cardamom pods, lightly crushed
- Chopped almonds and pistachios
- A few strands of saffron (optional)
Method
- Bring milk to a gentle simmer in a heavy pan.
- Add drained rice and cardamom. Cook on low heat, stirring frequently.
- When the rice is soft and the milk has thickened, add sugar.
- Simmer for a few more minutes, then remove from heat.
- Garnish with nuts and saffron. Serve warm or chilled.
Rice Kheer at a glance
| Preparation | 5 minutes |
|---|---|
| Cooking | 50 minutes |
| Total time | 55 minutes |
| Servings | 6 |
| Difficulty | Easy |
Times are estimates and may vary with your equipment and experience. Adjust seasoning to taste and follow safe food-handling practices.
Frequently asked questions
Why does kheer thicken as it cools?
Rice starch continues to thicken the milk pudding as it cools.
Can I serve rice kheer chilled?
Yes. Cool it safely and refrigerate before serving.
How do I stop milk sticking?
Use a heavy pan and stir regularly over low heat.
Leave a Reply