Rice kheer is a traditional Pakistani sweet dessert made for festivals & occasions. It is very similar to the sooji-kheer is easy to make, and is quite popular in the subcontinent. Rice kheer is made with full-cream milk, rice, sugar, and cardamom powder.
What Is Kheer?
Rice Kheer is a staple dessert of the subcontinent region, which is ready for religious festivals & celebrations. It is also served as an after-meal dessert too.
Kheer is a thick rich and creamy mix of fragrant rice, cooked in milk flavor with Rosewater, and Cardamon powder. It is usually garnished with almonds and pistachios to add flavor and texture. For festive & celebrations. kheer is often decorated with edible gold and silver leaf called Chandi ka vark in Hindi/Urdu.
Rice Kheer
Traditional Pakistani sweet desserts made use of 3 components like-Rice, Full Cream Milk, and Sugar. Other components like flavorings and garnishings can be added to it as well.
Rice kheer which is also known as the Chawal ki Kheer recipe is a famous Indian sweet that is prepared for occasions and festivals. Basically, the rice kheer recipe pudding is made with rice, milk, sugar, and nuts.
This kheer is a delicious and remarkable aggregate of rice and milk and gets ready in under 60 minutes.
This kheer has a slight brown color due to the use of cardamon powder and looks so beautiful when served as a dessert after your festive meals. It can be called Indian Rice Pudding to simplify what precisely it is.
Made the use of full-cream milk, rice, sugar, and cardamon. To make it even richer you can add some nuts at the end.
Ingredients For Kheer
This kheer is also a favorite because it has the ingredients which are always available at home.
The ingredients required to make this Rice kheer are,
Milk-Use Full Cream milk to prepare this rice kheer, as it gives a rich and creamy texture.
But you can use full-fat milk too. I always use full-cream milk for the best result.
Sugar-You can adjust the amount of sugar according to your taste.
Rice-I used basmati rice here. You can use any other rice as well.
Flavoring
However, a few flavors are frequently added to the kheer to make it much tastier!
Cardamon Powder-This has to be the most common kheer flavoring and is a must whenever I make kheer or any desi dessert.
I use cardamon seeds, which I crush in a mortar and pestle, however, cardamon powder can also be used.
Rose Water-A splash of rose water goes a long way in giving the kheer that flowery aroma.
Kewra Water-Kewra is known as screw pine essence in English and is separate from the thick leathery yellow-green flower petals of the pandanus tree.
It s’ given a completely unique floral flavor and is utilized in Desi dessert.
Nut-To makes it even richer and gives it a pleasant imperial touch including nuts, such as pistachio, and almonds
you can also add chopped walnuts.
Step-by-Step Photos
Rinse the rice
Transfer the rice to a bowl and fill it with water. Drain the water via a fine-mesh strainer then repeat-rinsing and draining til the water run nearly clear. Drain well.
Cook the Rice in milk
Add 2 cups of milk to a deep pot and heat on medium to high flame. Bring the milk to a boil. Add rice and keep stirring often to prevent burning. Keep the flame on low flame.
Cook until the rice is soft and mushy. I used a wire whisk to mash the rice well.
Adding Milk
Then add 4 cups of boiled milk and keep stirring on medium flame.
Sweeten
Add 1/2 cup + 3 tablespoons of sugar. you can add increase or decrease to suit your taste. Lower the flame until the kheer thickens.
Adding Flavorings
Add 1 teaspoon of cardamom powder and 1 tablespoon of rose water and mix well.
Garnishing
Add sliced nuts before serving.
More Festival Sweet Recipes
- Sheer Khurma | Pakistani Sheer Khurma Recipe
- Doodh Dulari | Eid Dessert | Pakistani Sweet
- Moong Dal Halwa |How to make moong dal halwa
- Gulab Jamun Recipe |How to make gulab jamun
Below Recipe Card
Rice kheer
Ingredients
- 1/2 Cup Basmati Rice I used basmati rice here. You can use any other rice as well.
- 2 Cups Milk
- 1/2 Cup+3 tbsp Sugar you can add increase or decrease to suit your taste.
- 1 Tsp Cardamom Powder I use cardamon seeds, which I crush in a mortar and pestle, however, cardamon powder can also be used.
- 1 Tbsp Rose Water (kerwa water)
- 4 Cups Milk Use full Cream milk to prepare this rice kheer, as it gives a rich and creamy texture.But you can use full-fat milk too. I always use full-cream milk for the best result.
- Sliced Almond as needed
- Sliced Pistachio as needed
Instructions
How To Make Kheer
Rinse the rice
- Transfer the rice to a bowl and fill it with water. Drain the water via a fine-mesh stainer then repeat-rinsing and draining-til the water run nearly clear. Drain well.
Cook the Rice in milk
- Add 2 cups of milk to a deep pot heat on medium to high flame. Bring the milk to a boil. Add rice and keep stirring often to prevent burning. Keep the flame on low flame.
- Cook until rice is soft and mushy. I have used a wire whisk to mash the rice well.
Adding Milk
- Then add 4 cups of boiled milk and keep stirring on medium flame.
Sweeten
- Add 1/2 cup + 3 tablespoons of sugar. you can add increase or decrease to suit your taste. Lower the flame until the kheer thickens.
Adding Flavorings
- Add 1 teaspoon of cardamom powder and 1 tablespoon of rose water and mix well.
Garnishing
- Add sliced nuts before serving.
Frequently Asked Questions
Are rice Pudding and rice kheer the same?
Yes, both are the same. rice pudding can also be called rice kheer. Basically, rice kheer is an Indian rice pudding.
The flavoring is normally Indian like cardamon, a few variations additionally add rose water or kewra essence for additional taste and to provide it imperial touch.
Can I make rice kheer with sweetened condensed milk?
On the occasion which you desire to add condensed milk, wait until Kheer has finished the process of cooking and the pot has been removed from the flame. Mix in around 1/4 cup of condensed milk, taste, and add extra only if you wish for additional sweetness. Remember, this recipe calls for introduced sugar-you a lot of desire to lower how much sugar is introduced until after the condensed milk is incorporated.
What are the Essential factors of Kheer?
The essential factors of Kheer are rice, milk, and sugar.
How to store rice kheer?
Let s’ rice kheer chills off totally and transfer to an airtight container and put in the refrigerator.
Can we reheat the rice kheer?
Yes, you can reheat in the microwave oven or stovetop.
How do you serve rice kheer?
Rice kheer can be served cold or hot. It also serves as an after-meal dessert too. In fact, one of my favorite methods to eat rice kheer is actually for dinner. A traditional Indian and Pakistani dinner usually has one sweet element, either a kheer or sooji ka halwa which can eat with paratha. It does sound like a hot crispy paratha with chill rice kheer.
Warmed or Chilled can be served warm or chill. In my view chilled rice kheer tastes fine too after the following day as all the flavors have truly absorbed into the pudding and they thicken up nicely too.
Best tip For Making Kheer
- Use full cream milk to make this recipe for the best result.
- Leftover kheer with keep for up to one week when stored in an airtight container in the refrigerator.
