Rice Kheer or Chawal Ki Kheer is a traditional Indian rice pudding which is quite easy to put together and makes for a great dessert. The only challenging part of this recipe is the proportion of the ingredients. If you master that, this recipe is a breeze to make. Here is how to make it.
Be it a festival, get together or just a weekend lunch, there is always an excuse to indulge in something sweet from time to time. And what can be better than relishing a big bowl of Kheer during such occasions.
Kheer doesn’t need any introduction and is an all-time favourite Indian dessert. All of us, in fact, have grown up, enjoying it with the family and for festivities. A popular sweet that is made in each and every Indian household, especially during festivals.
This Indian sweet is also very easy to make and thus I make it very often when me and my family gets this craving to eat something sweet, especially after a meal of Rasawala Aloo Sabzi and Puris.
I always look for an excuse to make this delicious rice pudding and usually make it while I am cooking something else.
By the time I am done with my cooking, my Kheer is also ready. Yes, its that easy to make!
It can be made with different ingredients, but the most popular one is Chawal Ki Kheer.
This is a milk-based sweet and this rich, creamy dish is the perfect way to finish the meal.
The ingredients are usually available in the kitchen, and the sprinkling of dry fruits on it, takes this dish to another level.
They are just as easy to make and as flavourful. This dessert also brings back many memories of my childhood. Hence, whenever I eat it, I feel all happy and at peace.
About This Recipe
It is an Indian pudding where rice is cooked with milk until creamy.
Traditionally, it is flavoured with cardamom and saffron but you can make many variations.
It is typically served during a meal as a side dish or as a dessert.
It is also known by different names depending on different Indian states such as Payasam, Payasa, and Phirni, while in Bengal the Payesh is a variation of it.
Pro Tips by Neha
Use short-grain sticky rice to make kheer.
Use full-fat milk to make this recipe.
You can skip adding saffron if you wish to.
Soaking the rice is very important so do not miss this step.
Cook it on low heat and in a heavy bottom pan.
Keep stirring after regular intervals. Make sure the malai doesn’t get stuck at the corners of the pan. It should combine with the rice and milk and regular stirring will make sure of that.
You can fry the dry fruits in little ghee before adding them in the kheer. It will give a different flavour.
Is Rice Pudding same as Rice Kheer?
Rice Pudding is broad term for rice and milk dessert.
It is made differently all over the world. Indian rice pudding is called as Rice Kheer.
It has Indian flavours such as cardamom powder, saffron. Sometimes, people also like to add rose water or kewra water for extra flavour and to give it that royal touch.
Is it served Hot or Cold?
Serve this quick and easy dessert either hot, just off the stove, or chilled.
There is no middle ground when it comes to serving Kheer. I personally like it chilled.
Top it with slivered dry fruits like almonds, pistachios and cashew nuts for a lovely crunch.
You can also garnish it with few dried rose petals.
Which rice is best to make it?
You might think that basmati is a good choice to make this recipe but actually it is preferred rice to make Biryani, Pulao, etc but not Kheer.
To make it, always choose small grain rice which gets slightly mushy while cooking.
It will give the dessert a nice creamy texture with the starch of the rice mixture with the milk while cooking.
I like to use Jeera Samba Rice, Gobindobhog, Ambemohar, etc to make it. You can use any rice which fits the description.
My recent fav to make kheer is Maharashtrian Indrayani Rice. It just dissolves in the milk making the dessert really creamy.
If at all using basmati rice to make it, then use the broken variety of basmati rice and not the long grain.
Which Dry Fruits can be added to it?
I have added Almonds and Pistachios, but you can go ahead and add any dry fruits of your choice such as cashews, raisins etc.
What causes the thickening of it?
The starch in the rice gets dissolved in milk while cooking and that thickens the milk.
That is the reason why basmati Rice should not be used to make it.
Instead, the rice which is starchy is best to make this recipe.
How to make it with Cooked Rice?
To make rice with cooked rice, add 1 cup of cooked rice per litre of milk and cook until kheer thickens.
Then, add sugar and other ingredients as per the below recipe.
How to make it in Pressure Cooker?
To make it in a pressure cooker, boil the milk in a cooker. Once it comes to a boil, add rice and cardamom powder.
Close the lid and pressure for one whistle on high heat. Then simmer the heat and cook it for 20-25 minutes on low heat.
Remove the cooker from heat and let the pressure release. Now add sugar and mix well.
How to make it with Condensed Milk?
To make it using condensed milk, cook the milk and rice until it is thickened and rice is nicely cooked.
Now add 1/2 cup of condensed milk and do not forget to reduce the amount of sugar.
How to make it sugar-free?
Cook the Kheer as mentioned in the recipe below until the step to add sugar. Add stevia or any other sugar-free substitute and mix well.
How to make it using Jaggery?
Cook the Kheer until the rice is cooked. Now remove the pan from heat and let it cool down slightly.
Add liquid jaggery or grated jaggery and keep it for 10-12 minutes until the jaggery slightly dissolves in the Kheer.
Now put the pan back on the heat and cook it on very low heat until the jaggery melts completely.
Can I use Brown Sugar?
Yes, you can use brown sugar. Follow the same recipe as of jaggery and substitute jaggery with brown sugar.
Why Rice becomes lumpy?
If you cook rice too much or add less milk or milk gets reduced too much while cooking, this tends to happen.
To make it better, add more milk and break the lumps caused because of the rice lumps using a spatula. Also stir the kheer frequently, while making it so that it doesn’t get burned at the bottom.
How to make it Vegan?
You can substitute the normal milk with Almond Milk and it tastes as great as the original version.
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How to make it Step by Step
Soak the rice in water for 30 minutes.
Heat milk in a pan.
When it comes to a boil, add rice, saffron, raisins, cardamom powder, and grated coconut. Cook on low heat till kheer thickens. Keep stirring continuously.
Add sugar and cook for a minute.
Rice Kheer Recipe
- 1 litre Full Fat Milk
- 3 tbsp Rice (Washed and soaked for 30 minutes.)
- 15-20 strands Saffron
- 15-20 Raisins
- 1/2 tsp Cardamom Powder
- 1/4 cup Dry Coconut (Grated)
- 1/4 cup Sugar
- Heat milk in a pan.
- When it comes to a boil, add rice, saffron, raisins, cardamom powder and grated coconut.
- Cook on low heat till kheer thickens.
- Keep stirring in between.
- It will take 45 minutes to an hour for the kheer to thicken.
- Add sugar and cook for a minute.
- Garnish with slivers of almonds and pistachios.
- Serve hot or chilled.