Rice Kheer Recipe

Rice Kheer is the best and yummiest sweet dish among all Indian desserts. Slow-cooked rice, full-fat milk, sugar, dry coconut, green cardamom powder & garnished with dry fruits. Its taste is sweet, rich, and creamy. This rice kheer recipe is simple and authentic, making it a perfect dessert to share with your loved ones!

About Rice Kheer Recipe

Rice kheer or rice pudding needs only 6 ingredients, which are easily available in every house’s kitchen. You cook rice and milk with sugar, green cardamom powder, and dry coconut. Then, you top it with almonds and cashews.

From my childhood, I’m a big fan of eating meetha whatever it is. But rice kheer is like a comfort and satisfying dish for me. My mother usually makes it when I say I need some meetha in my food i.e. Rice kheer recipe. Everyone likes it in our home and eats with full happiness. Belonging to a desi family, we had our milk in our home, which made it more special.

This rice kheer recipe is the best pudding among all Indian desserts. You don’t need a special occasion to eat and enjoy the flavor. You can eat it any day or at any moment with just a little preparation.

Check this carrot kheer, which also tastes delicious.

Ingredients

• Rice- I used basmati rice here, which gives a different aromatic flavor to the kheer. But you can use any other type of rice that you have.

• Milk- I used full-fat milk for this recipe to become thick, rich & creamy in texture. If you use simple milk, your kheer doesn’t give you this creamy texture.

• Sugar- I have used refined sugar i.e. white sugar for this recipe. But if you like to eat raw sugar i.e. jaggery. Then you easily add jaggery but when the kheer is fully cooked and you turn off the flame.

• Dry coconut– Grated dry coconut is one more ingredient to add more creamy texture to the kheer. It’s a combination of both sweetness and milkiness.

• Green cardamom powder- It is the best ingredient that gives a different aroma to your kheer.

• Dry fruits- I love to garnish almonds and cashews on the kheer. But if you love to add more dried fruits, then you can go with it.

How to make Rice kheer recipe

1.Start by taking ¼ rice in a bowl, rinse it in clear water twice or thrice. Soak them in water for 20 minutes. Set it aside.

2. Take a stainless pot, cauldron, or pan. Add 2.5 cups of milk into it. Wait until the milk boils.

3. Then drain the water from the soaked rice. Add it to the boiling milk and now turn the flame low.

4. Mix the rice well with the spoon. Stir at intervals so that the rice does not stick to the bottom of the pot.

5. When the rice is half-cooked, add 3 tbsp sugar. Mix them well with a spoon.

6. The flame should still be low, and stir it at intervals.

7. Cook the other half of the rice until it is properly mushy. Then add 1/3 teaspoon of green cardamom powder. Finally, add 2 tablespoons of grated dry coconut.

8. Mix these ingredients well and continue to cook until the kheer becomes thick.

9. Turn off the flame when the rice is soft and mushy completely, and the kheer becomes thick and creamy. Now the rice kheer recipe is ready.

Serve it hot or chilled as you like. Rice kheer doesn’t need any special time or occasion to eat. Serve it after lunch or dinner.

Tips and Variations

• If you don’t have basmati rice, you can use any other variety of rice.
• You need to leave the rice to soak in water for 20 minutes. This allows it to mush up properly in kheer, giving a more creamy texture.
• Use full-fat milk for the thickened texture of the kheer.
• You can store this rice kheer recipe for two days in the freezer. Warm it before you eat, or you can eat it chilled.