Rice Kheer is a delicious and popular Indian dessert. This rice pudding is rich and creamy in texture and has mixed nuts. Indians serve kheer on special occasions and festivals. Of course, you can prepare it whenever you crave it! The ingredients are simple, rice, sugar, and milk. Rice Kheer takes 25 minutes to prepare. Please watch the video tutorial within this post to learn how to make this dessert!
What is Rice Kheer?
Kheer is a type of pudding, and you can make it with rice, vercimile, carrot, or semolina. Rice Kheer has milk, sugar, or the sweetener of your choice, plus nuts or dry fruits. I have posted a delicious recipe for carrot pudding which in Hindi is called Gajar Ka Halwa, and I have made it low in calories, I’m sure you’ll love it.
I have the Classic American rice pudding recipe on my blog if you wish to give it a try.
Essential ingredients for Rice Kheer?
The basic ingredients are milk, sugar, and either carrot, semolina, vercimile, or rice. You can add more ingredients like dry fruits, mixed nuts, and saffron. Usually, all types of Kheer are made in the same way. However, you can find Ghee in some, and other types might take lesser time to prepare.
What type of rice to use in making Kheer?
Most Kheer recipes use Basmati rice, but you can use short-grain rice. I wouldn’t use brown rice or parboiled rice in making Indian rice Kheer, using brown rice will take a long time to cook, and this may lead the milk to get burnt. You won’t get the authentic flavor when using brown rice.
What type of sweetener to use in Kheer?
You can use white sugar, but brown sugar is fine too, keep in mind that the color of the Kheer will be darker. If you want to use sweeteners with low calories, add it at the end of your cooking.
How to serve Rice Kheer?
Kheer can be served with coffee; you wouldn’t want to serve it with anything sweet on the side. This dessert is rich and should be served in small portions.
You can serve the pudding warm or chilled.
How to store the Kheer?
Pour the kheer in small bowls, when it comes to room temperature, cover with aluminum foil or plastic wrap, and refrigerate for up to 4 days.
Can we add eggs in this rice pudding?
There are no eggs in the authentic recipe of Kheer, and the texture gets thick and creamy by adding cornstarch and the starch coming from the rice.
Can I use almond milk or coconut milk instead of whole milk?
You can, but these types of milk burn faster. If you must use other types of milk, then instead of milk add 3 cups of water to the recipe and follow the same method in making the kheer. Add 2 and a half cup of either almond milk or coconut milk after 15 minutes of cooking and continue cooking and stirring the rice kheer.
Can I use cooked rice in making Kheer?
You can use cooked rice, but the flavor will be a little different, the cooking time will be less as well as the amount of milk you use in the recipe.
How can I avoid burning the milk?
Since in this recipe, we are cooking the rice in the milk, and the cooking time is longer than 15 minutes, chances are the milk will reduce and burn; however, you can prevent that by stirring often and cooking the pudding on medium-low heat.
How to flavor the Kheer?
You can flavor the pudding by adding rose water, saffron, cardamom, cinnamon, or kewra water.
To make this dessert, you will need:
Rice Kheer Indian Rice Pudding
- 5 1/2 cup whole milk
- ¾ cup of sugar
- 6 tablespoon ground basmati rice Read the notes below to make your own.
- ½ teaspoon cardamom powder
- 3 tablespoon cornstarch dissolved in half cup whole milk
- ¼ cup chopped or sliced toasted almond
- 3 tablespoon pistachio cut in halves
- 6 to 8 saffron threads soaked in ¼ cup hot water
- In a large saucepan, add the milk and the sugar, stir until the sugar dissolves.
- When the milk comes to a boil, reduce the heat to medium-low and add the cardamom powder. Stir for two minutes.
- Add the ground rice and from now on stir regularly to avoid burning the milk and forming lumps.
- Add the saffron and water mixture into the kheer and keep stirring.
- Add the cornstarch mixture and continue stirring.
- When the kheer is thick and creamy in texture, add the almonds and pistachio.
- The kheer is ready after 20 to 25 minutes of cooking on medium-low heat.
- Pour the kheer in the serving bowls and garnish with nuts.
- Serve the kheer warm or at room temperature.
- To make ground rice at home, wash 6 tablespoon basmati rice until water is clear. Soak the rice in warm water for 20 minutes. Place a kitchen towel on a plate, place the drained rice over the kitchen towel. Cover the rice with two layers of kitchen towels and pat gently to dry the rice. Using a grounder, grind the rice until coarse in texture. Make sure the rice is dry before you grind it.
- You can use rice flour instead and keep the measurement the same.
- If you buy rice flour and the ingredients on the package include cornstarch, reduce the cornstarch in the recipe to 1 and a half tablespoon.
- You can soak the saffron threads in hot milk instead of water.
- You can omit the nuts or add your favorite to the Kheer.
- You can use the rice as is without grinding if you like that texture.