Rice Kheer Recipe – A Creamy and Traditional Indian Dessert.
Cooking Time: 35–45 minutes
Total Time: Approximately 45–55 minutes
Servings: 4 people
Cuisine: Indian
Category: Breakfast and Milk
Ingredients.
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1/4 cup basmati rice
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1 litre full-fat milk
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1/4 cup sugar, or according to taste
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2 tablespoons chopped almonds
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2 tablespoons chopped cashews
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1 tablespoon raisins
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1/2 teaspoon cardamom powder
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A few saffron strands (optional)
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1 teaspoon ghee (optional)
Step 1: Wash and Soak the Rice
Wash the rice thoroughly with clean water two or three times. Soak it for 15–20 minutes, then drain the water. Soaking helps the rice cook more evenly.
Step 2: Boil the Milk
Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
Step 3: Add the Rice
Add the drained rice to the boiling milk. Reduce the heat to low and cook for approximately 30–40 minutes, stirring frequently. Allow the rice to soften and the milk to gradually thicken.
Step 4: Add Sugar
Once the rice is soft and the milk has thickened, add the sugar. Stir well until the sugar dissolves completely.
Step 5: Add the Flavourings
Add cardamom powder and saffron strands, if using. Mix well to distribute the flavours throughout the kheer.
Step 6: Add Nuts and Raisins
Add the chopped almonds, cashews, and raisins. Stir gently and cook for another 3–5 minutes.
Step 7: Serve the Rice Kheer
