Rice kheer recipe or chawal kheer recipe or Indian rice pudding is a commonly made and popular Indian dessert recipe using whole milk, rice and sugar. Easy to make, a perfect fir for all festivals, celebrations and feast, you can flavor this chawal ki kheer in many ways. Serve hot or cold for that perfect ending to a lavish meal. Here is how to make rice kheer recipe with step by step photos.
What Is Rice Kheer?
Kheer or payasam is basically an Indian dessert made with rice and milk. Payasam is the south Indian variant of kheer which is made in north India. There are tons of variations with traditional kheer recipe and this is the basic one.
So rice kheer is a semi solid pudding made with raw rice, whole wheat and sweetened with sugar. Usually rice kheer is made with whole milk and sugar but you can vary the milk and sweetener easily.
This Indian rice pudding or kheer is made by slow cooking coarsely ground rice in whole milk. Delicate flavors like saffron and cardamom or rose are usually added.
This kheer is very similar to paal payasam made in south India which is known as payesh in eastern India.
This kheer tastes best when served cold.
Which Rice Is Best For Rice Kheer?
Traditionally rice kheer is made with basmati rice. You can any long grained rice or even regular raw rice. If you do not want to use rice you can easily use rice flakes, oats in this recipe.
Some other popular kheer recipes you can make are semiya payasam, sabudana kheer, carrot kheer, badam kheer.
How To Make Rice Kheer In Pressure Cooker?
You can easily make this kheer in pressure cooker. Heat a thick pressure cooker base with 2 teaspoons ghee. Add the milk and bring it to a boil. Now add rice and sugar to it. Mix well and pressure cook for 6-7 whistles. Once the pressure settles down, mix gently.
Roast chopped nuts in 2 teaspoons ghee separately and add to the cooked kheer. Also add cardamom powder and simmer for 5-6 minutes. Chill or serve hot.
How To Make Chawal Ki Kheer With Condensed Milk?
If you want to make this kheer more rich and quicker you can use sweetened condensed milk instead of sugar. Add 1/2 cup condensed milk for 2 cups whole milk. Add the condensed milk once the whole milk reaches a boil and mix well. Next add the soaked rice and mix well. Simmer till the rice is well cooked. Finally add roasted nuts and cardamom powder. Simmer for 5-6 minutes and serve.
Rice Kheer With Cooked Rice.
This is an easy rice kheer recipe that you can make with leftover or freshly cooked rice. The taste cannot be compared to the authentic kheer but it more easy and quick. Here is how to make it.
Bring 2 cups whole milk to a boil and add 1/4 cup sugar. Mix well and let dissolve. Add 3/4 cup cooked rice and mix well. Simmer and cook for 12-15 minutes. Add cardamom powder, roasted nuts and mix well. Serve hot or cold.
Recipe Notes, Variations and Tips:
I suggest whole milk for richness in this recipe. You can however use skimmed milk easily.
Instead of sugar you can use jaggery powder or brown sugar too.
To make this kheer more rich you can add 3 tablespoons of unsweetened khoya after the rice is well cooked. Just add khoya mix well and simmer.
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How To Make Rice Kheer Step by Step
Rinse and wash basmati rice thoroughly. Soak for an hour
Bring milk to a boil. Add the drained basmati rice and mix well.
simmer the milk in lowest flame for a good 30 minutes. the rice has to cook completely and turn mushy. By this time the milk will also condense and thicken well.
Scrape the sides of the pan and add the evaporated milk back to the kheer. Keep stirring frequently to prevent burning.
Once the rice is completely cooked add sugar.
Simmer for 5 more minutes.
Add saffron and cardamom powder. Mix well.
Add chopped nuts and serve rice kheer hot or cold.
Rice kheer Recipe
Rice kheer recipe | How to make rice kheer recipe | Chawal ki kheer recipe
1 CUP = 250 ml
- 4 cups full fat milk
- 1/4 cup basmati rice
- 1/4 up sugar
- 1/2 teaspoon cardamom powder
- 1/8 teaspoon saffron strands
- Nuts for garnishing
- Rinse and wash basmati rice thoroughly. Soak for an hour
- Bring milk to a boil. Add the drained basmati rice and mix well.
- simmer the milk in lowest flame for a good 30 minutes. the rice has to cook completely and turn mushy. By this time the milk will also condense and thicken well.
- Scrape the sides of the pan and add the evaporated milk back to the kheer. Keep stirring frequently to prevent burning.
- Once the rice is completely cooked add sugar.
- Simmer for 5 more minutes.
- Add saffron and cardamom powder. Mix well.
- Add chopped nuts and serve rice kheer hor or cold.
2. Add sugar only after the rice is cooked.
3. You can reduce sugar to taste