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. Make this creamy, one-pot dessert with basic ingredients and in under 45 minutes.
3tablespoonsuncooked short-grain starchy white ricesome of my favorite varieties are Gobindobhog, Ambemohar, Indrayani and Jeera Samba
1litrewhole (full-fat) milk
¼cupfinely grated dry coconut
¼cupgranulated sugaror to taste
2tablespoonsslivered almonds and cashew nuts
Rinse rice with water 2-3 times and soak it in ½ cup water for 30 minutes.
Heat milk in a heavy bottom pan over medium-high heat.
Keep stirring frequently to avoid scorching.
When it comes to a boil, reduce the heat to low.
Drain the water from the rice and add it to the pan along with saffron, raisins, and dry coconut.
Note – Do not add dry coconut unless the milk comes to a boil otherwise it might curdle.
Cook uncovered on low heat until the rice is cooked and the kheer is thickened (45-50 minutes).
While cooking, keep mashing with the back of the ladle.
Keep stirring very frequently while cooking.
Keep scraping the sides of the pan and add the solidified milk back to the pan.
Note – The perfectly cooked kheer will be thick and creamy like a chunky custard and have rice grains almost incorporated into the milk.
Keep in consideration that the kheer will thicken some more once cooled.
Once the kheer has thickened, stir in the sugar and cardamom powder and cook for a minute.
Check for sugar and add more if required and cook for another minute for it to dissolve.
Note – Never add sugar before the rice is fully cooked. The rice stops cooking as soon as the sugar is added and if it’s not cooked well, you will be left with uncooked grains, how much ever you cook it later.
Transfer the kheer to small serving bowls. Garnish with almond and cashew nut slivers and dried rose petals and serve hot or chilled.
This recipe can be easily scaled up or down as per your requirement.You can fry the nuts in little ghee before adding them to the kheer. It will give a different flavor.VariationsCaramel - Add ½ cup caramel syrup and ¼ cup chopped nuts to the cooled kheer.Chocolate - Add 2 tablespoons milk, 2 tablespoons sweetened condensed milk, and 100 g Cadbury’s chocolate (broken into small pieces) to a pan and cook on medium heat until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool down. Add this mixture to the cooled kheer and mix well.Nutella - Melt 1 cup Nutella in a microwave or a pan. Add it to the cooled kheer along with ½ cup chopped toasted hazelnuts.Strawberry - Chop 200 g strawberries roughly. Add them to a pan along with ¼ cup sugar. Cook for 10-12 minutes until slightly syrupy. Remove the pan from the heat and let this mixture cool down. Mix it with cooled kheer.Rose - Add 4 tablespoon rose syrup and 3 tablespoon gulkand to the cooled kheer and mix well.Mango - Add 1 cup mango puree and 1 cup chopped mangoes to the cooled kheer.Oreo - Crush 10-12 oreo cookies and add them to the cooled kheer along with ½ cup chocolate syrup.