This easy rice kheer or chawal ki kheer is probably the most popular Indian dessert there is. Made with long grained basmati rice and sweetened with condensed milk, it’s simple enough that you can make it often, and elegant enough to serve to guests!
- 1 liter full cream Milk
- 1/3 cup Rice, washed and soaked for 10 minutes
- 1/2 cup (filled to the brim) Condensed Milk
- 1/2 teaspoon Cardamom Powder
- 10–12 strands Saffron (Kesar)
- 2 tablespoons Raisins
- 1/4 cup chopped mixed nuts- Cashew Nuts, Almonds and Pistachios
- Soak saffron in 2 tablespoons warm milk for 15 minutes.
- Pour milk in a heavy bottom pan. Drain the rice and add it to the milk.
- Bring the milk and rice mixture to a boil on high heat and then reduce the heat to low and let simmer for 45 minutes, stirring frequently till the milk thickens and the rice gets cooked and homogenizes slightly in the milk.
- Rub the soaked kesar with your finger to release both its color and flavour and add it to the kheer. Add the condensed milk and cardamom powder and cook for another 5-8 minutes. Add the raisins and chopped nuts and mix. Cool slightly before serving. Or if you prefer, refrigerate for a few hours and serve it chilled.
Rice: Basmati rice is preferred while making rice kheer because of its flavour and texture. But you can substitute it with short grained rice, but be mindful of how long you cook it.
Refrigerating and Storing Kheer: Kheer can be refrigerated for 4-5 days. As it chills, it thickens in consistency because more milk is absorbed by the rice. You can thin it by adding more milk to it before serving.