Rice Kheer

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!

Course Desserts

Cuisine Indian

Diet Vegetarian

Prep Time 5

Cook Time 55

Total Time 1

Servings Portions

Calories 266kcal

Author Richa

Ingredients

1 liter Full cream Milk
⅓ cup Rice washed and soaked for 10 minutes
½ cup Condensed Milk filled to the brim
½ teaspoon Cardamom Powder
10-12 Saffron Kesar(strands)
2 tablespoons Raisins
¼ cup Cashew / Almonds / Pistachios chopped and mixed

Instructions

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 flavor 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.

Notes

Rice: Basmati rice is preferred while making rice kheer because of its flavor and texture. But you can substitute it with short grained rice, but be mindful of how long you cook it.
Soaking: Soaking the basmati rice helps remove excess starch as well as reduces cooking time. It also makes the rice softer and fluffier, perfect for kheer.
Saffron: Crush and soak saffron in warm milk, this helps it to release it's aroma and colour.
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.

Nutrition