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.
Ingredients
- ¼ cup rice
- 2½ cups full-fat milk
- 3 tbsp sugar or as required
- 2 tbsp grated dry coconut
- 1 tbsp chopped almonds
- ⅓ tsp green cardamom powder
Instructions
- Take 1/4 of the rice in a bowl and rinse it twice or thrice in clean water then soak it for 20 minutes.
- Take a stainless pot or cauldron or pan. Add 2½ cups of milk and wait until it comes to a boil.
- Then drain the water of soaking rice add it to the boiling milk and turn the flame low.
- Mix the rice well with a spoon. Stir at intervals so that the rice does not stick at the bottom of the pot.
- When the rice is 50% or half cooked add 3 tbsp sugar and mix them well with a spoon.
- The flame still should be low and stir it at intervals.
- When the other half rice is cooked and mushy properly then add ⅓ tsp cardamom powder and 2 tbsp grated dry coconut.
- Mix these ingredients well and continue to cook until the kheer becomes thicken.
- Turn off the flame when the rice is soft and mushy and the kheer becomes thicken and creamy.
- Now the rice kheer is ready. Serve it hot or chilled.
Notes
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- If you don't have basmati rice, you can use any other variety of rice.
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- 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.
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- Use full-fat milk for the thickened texture of the kheer.
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- You can store the kheer for two days in the freezer. Warm it before you eat, or you can eat it chilled