Let it be any celebration, traditional function, a potluck and what more, this Rice Kheer or Rice Pudding finds its ways into the menu. Unlike most of its counterparts, this is one Indian sweet prepared throughout India that has an easy to follow recipe. In fact bringing out the richness and royalty with simplistic of ingredients is what makes it so special. The slow cooking of milk along with rice creates that delicious thick rich flavour.
It does not matter which part of India you go to or come from, this milk with rice and sugar concoction, flavoured with saffron and cardamom and finally garnished with a few nuts is definitely going to win your heart. It is known by various names in different regions of India each having minor different regional preparation style.
According to me it is not just for festive occasions, but whenever your sweet tooth begs for some attention, pamper yourself with this Rice Kheer or Rice Pudding. The fact that you don’t have to spend hours in the kitchen to make this quick and simple dessert comes as a bonus 
. It tastes awesome either hot or cold.
Off to the recipe for Rice Kheer or Rice Pudding!!
Step-by-Step process in making Rice Kheer or Rice Pudding:
- Wash and soak rice in water.
- Bring milk to a boil in a heavy bottomed pan over medium heat.
- When the milk starts to raise, drain and add rice.
- Half cook rice and then add a few strands of saffron.
- Keep stirring at frequent intervals and make sure it does not burn at the bottom.
- Cook to the consistency you want your kheer.
- Once it reaches desired thickness, add in the sugar, a pinch of salt and mix well. First add half the quantity of sugar and then adjust to suit your taste.
- Turn off the heat and add cardamom powder.
- Heat a small pan over medium heat with ghee and fry cashews till golden brown and raisins till they puff up.
- Transfer fried cashews and raisins into the kheer and mix well.
- It is tastes awesome when served hot or cold.
Rice Kheer or Rice Pudding
Ingredients
- 1 litre whole milk
- ½ cup raw rice washed and soaked in water.
- Few strands of saffron
- ½ cup sugar
- A pinch of salt
- ½ teaspoon cardamom powder
- 2 teaspoons ghee clarified butter to fry cashews and raisins
- 10 cashews fried till golden brown in ghee
- A few raisins fried in ghee till they puff up
Instructions
- Bring milk to a boil in a heavy bottomed pan over medium heat.
- When the milk starts to raise, drain and add rice.
- Once rice is half cooked, add a few saffron strands.
- Keep stirring at frequent intervals and make sure it does not burn at the bottom.
- Cook till it reaches desired consistency.
- Then add in the sugar, a pinch of salt and mix well.
- Turn off the heat and add cardamom powder, fried cashews and raisins.
- Mix well and serve hot or cold.
Notes
Sugar levels can be adjusted to suit your taste. First add half of the quantity, taste it and adjust accordingly.
Quantities of cashews and raisins can be varied.
You can also include your favourite dry fruits.
Addition of a pinch of salt enhances the sweetness of the dish.
Happy Cooking 🙂
Cheers!!
Padma.
