Rice kheer is a beloved Indian dessert that has been delighted palates for generations. This creamy, fragrant pudding is a flavor of love. Follow these step-by-step instructions to create your own heavenly batch of rice kheer at home.
Rice Kheer Ingredients:
2 liters whole milk
100g white sugar
50g basmati rice or kheer rice (short grain rice)
100ml condensed milk
Assorted dry fruits like cashews, raisins, almonds for garnish
3-4 green cardamom pods, lightly crushed
Rice Kheer Instructions:
Begin by gathering all your ingredients and equipment. You’ll need a heavy-bottomed pot or pan with a lid, a wooden spoon for stirring, and any garnishes you’d like to use.
Step 1: Pour the 2 liters of whole milk into the pot and place over medium heat. Bringing the milk to a gentle boil is crucial for drawing out its richness. Stir occasionally to prevent scorching on the bottom.
Step 2: Once you see the milk just beginning to steam and form little bubbles around the edges, it’s time to add the rice. Rinse the 50g of basmati or kheer rice under cool water to remove any excess starch. Then add it directly to the pot of hot milk.
Step 3: Reduce the heat to low and allow the rice to gently simmer, stirring frequently every few minutes. The rice will slowly swell and become tender as it cooks, releasing its starches to naturally thicken the milk into a luscious sauce. This gradual cooking process can take 25-30 minutes.
Step 4: Once the rice has become plump and softened, add the 100g of white sugar and the lightly crushed cardamom pods. The cardamom’s warm, aromatic notes will begin to perfume the entire pudding. Stir well to fully incorporate the sugar and spice.
Step 5: Allow the kheer to continue simmering for 5 more minutes to allow the sugar to fully dissolve and the flavors to meld. Stir frequently to prevent scorching.
Step 6: The final indulgent touch – stir in the 100ml of lush, velvety condensed milk until fully incorporated. This will lend an extra layer of creamy decadence.
Step 7: Finally, fold in your desired dry fruit garnishes like cashews, raisins, slivered almonds, or coconut flakes. These will add lovely pops of texture and sweetness.
Step 8: Remove the pot from the heat and let the kheer rest for at least 1 hour before serving. This crucial resting period allows the pudding to continue thickening to the perfect spoon able consistency as the starches are fully activated. The flavors also have a chance to deepen and meld seamlessly.
As the kheer rests, prepare any final garnishes like an extra dusting of ground cardamom or a few precious saffron threads to make it extra luxurious.
When ready to serve, gently stir the kheer once more to incorporate any skin that may have formed on the surface during resting. Spoon the thick, velvety pudding into bowls and garnish with the plump rehydrated dry fruits and any other toppings you’re using.
Enjoy your homemade rice kheer slightly warm or chilled. Savor each decadent, creamy spoonful that releases wafts of cardamom and sweet dairy richness across your palate. The tender rice grains should be soft clouds suspended in the luscious sauce, with bursts of texture from the crunchy nuts and fruit accents.
For an extra indulgent treat, serve your rice kheer alongside hot puffy poori breads for dipping and scooping up every last velvety bite. This iconic pudding makes for an elegant dessert course on its own or a decadent accompaniment to festive Indian sweets.
With patience, a few quality ingredients, and this step-by-step method, you can recreate the magic of authentic, heavenly rice kheer from the comfort of your own kitchen. Lean into the ritual of slowly building flavors and textures – the final result is an utterly transcendent dessert.
