KHEER RECIPE, HOW TO MAKE RICE KHEER
The only ultimate rice kheer recipe you will ever need! Make this Indian rice pudding in a regular pot or instant pot, it turns out super delicious, creamy and aromatic. This makes a great dessert for any occasion. Serve warm or chilled.
Provided by Swasthi
Categories Dessert / Sweet
Time 55m
Number Of Ingredients 10
Steps:
- Wash rice a few times & drain completely. Chop the nuts & set aside.
- Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom.
- Then pour milk & bring to a boil.
- Keep stirring the milk often to prevent the fats getting stuck to the bottom.
- Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.
- Keep stirring often to prevent the milk getting scorched at the bottom.
- Stir in the sugar and continue to cook until the rice kheer turns thick.
- Keep stirring often in between to prevent burning.
- Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes.
- Turn off when the rice kheer reaches a desired consistency, slightly runny.
- Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.
- Optional - Most people don't like ghee in their kheer. You can also skip this. Heat 1 tbsp ghee in a small pan and fry the cashews until golden.
- Then add raisins and stir until they turn plump. Remove them and set aside.
- Press the saute button.
- Optional - add 1 tablespoon ghee or butter to the inner pot of the Instant pot. Fry the cashews until light golden. Then add raisins and fry for 30 seconds. Remove to a plate.
- Pour ¼ cup water to avoid burning and then pour milk.
- Then add rice & sugar to the inner pot of Instant pot.
- Mix all of them together. Secure the lid of the instant pot.
- Position the steam release handle to sealing. Next press the porridge button.
- Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
- When the float valve drops, open the lid and add cardamom powder & rose water. Stir well.
- Rice kheer will be runny at this stage. Give a good stir.
- For a thicker consistency you cook on saute mode for a few mins until thick. It will thicken further after cooling.
- Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.
Nutrition Facts : Calories 307 kcal, Carbohydrate 40 g, Protein 10 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 105 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
KHEER RECIPE | RICE KHEER
Rice kheer recipe is a popular Indian sweet dessert made with basmati rice, whole milk, nuts and saffron. It is easy to make and is made with a one pan or one pot method. Rice kheer is basically Indian rice pudding and makes for a creamy delicious pudding.
Provided by Dassana Amit
Time 50m
Number Of Ingredients 9
Steps:
- Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.
- Then soak the rice in enough water for 15 to 20 mins.
- Blanching almonds - heat water in a small pan or pot. When the water comes to a boil then switch off the flame and then add 10 to 12 almonds to it. Cover and keep aside for 30 minutes. Then peel and slice almonds. This is an optional step.
- Meanwhile, when the rice grains are soaking, take whole or full fat milk in a heavy wide pan or saucepan or kadai.
- Keep the pan on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan.
- Let the milk come to a boil.
- Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.
- After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
- Simmer and cook rice on a low heat. No need to cover the pan when the rice is cooking.
- Cook the rice grains till they are 50% done or half-cooked.
- Then add sugar. You can add more or less sugar according to your preferences. Mix the sugar in the milk with a spoon.
- Continue to cook rice on a low to medium-low heat. Do stir at intervals. Simmer till the rice is almost cooked.
- Then add ½ teaspoon cardamom powder. Add blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well.
- Then add the saffron infused milk.
- Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.
- Switch off the heat when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides and add to kheer.
- Lastly add 1 tablespoon golden raisins. At this step you can add 1 tablespoons rose water or kewra water to the kheer.
- Pour the kheer in individual serving bowls. You can serve the rice kheer, hot or warm or chilled. Refrigerate leftover rice kheer in a closed container and eat it in 1 to 2 says.
- You can enjoy it cold or warm it before serving. If the kheer has become very thick then add a splash of milk and reheat it until warm.
Nutrition Facts : Calories 140 kcal, Carbohydrate 26 g, Protein 2 g, Fat 3 g, Sodium 2 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 small bowl, SaturatedFat 1 g, Cholesterol 1 mg
INDIAN RICE PUDDING (KHEER)
Celebrate Diwali with this indulgent slow-cooked Indian rice pudding. Studded with dried fruit, it has a sweetly spiced floral flavour and a lovely creaminess
Provided by Roopa Gulati
Time 1h
Number Of Ingredients 9
Steps:
- Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
- Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
- Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
- Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.
Nutrition Facts : Calories 414 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium
INDIAN RICE PUDDING
Steps:
- In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
- Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
KHEER (INDIAN RICE PUDDING)
The creamiest and most flavorful Rice Kheer you will ever have! This comforting Indian dessert, scented with the aromas of cardamom, saffron and rose got a nice upgrade with few simple secrets.
Provided by Roxana Begum
Categories Dessert
Number Of Ingredients 14
Steps:
- In separate bowls, soak basmati rice and arborio rice in water for one hour. Drain the rice well. Crush some of the basmati rice randomly, but do not overdo it.
- Bring milk to a boil at medium high, in a wide and heavy bottomed cooking pot. This should take about 8 to 10 minutes.
- Reduce the heat to medium low, add drained rice and cook for 30 minutes. Keep stirring in between, making sure the milk does not boil over or stick at the bottom. Lower the heat if needed.
- Add sugar and cook for 30 minutes until rice grains are well cooked and start to meld into the milk, which should be thicker now.
- Combine 1/4 cup of cooked mixture with rice flour and make a paste. Stir it back into rice pudding and cook. It should now become more creamy.
- Add raisins and let it simmer for 15 minutes, stirring in between. Finally add the cream, cardamom, rose water, almond slices, pistachio slivers and simmer 10 minutes. Crush the saffron and sprinkle on top.Tip: Stop cooking teh pudding when it has reached 75 percent of the desired consistency. It will become thicker as it cools down.
- Decorate with more nuts and rose petals. Serve it warm or chilled.
Nutrition Facts : ServingSize 0.5 Cup, Calories 220 kcal, Carbohydrate 31 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 83 mg, Fiber 1 g, Sugar 20 g
KHEER - INDIAN RICE PUDDING (SLOW COOKER)
From "The Indian Slow Cooker" by Anupy Singla. This recipe makes a somewhat thin rice pudding, with the delicious taste of cardamon. The slow cooker makes it easy. The original recipe called for vegetable oil, but I used ghee instead. The recipe is vegan if you use soy milk. To make half the recipe, use a 3 1/2 quart slow cooker.
Provided by duonyte
Categories Dessert
Time 3h10m
Yield 9 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
- Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
- Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
- Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.
RICH VEGAN KHEER (INDIAN RICE PUDDING)
An Indian friend of mine gave me a recipe for kheer and I've adapted it to make it vegan. The original recipe calls for whole milk and heavy cream. I've made this several times for vegan bake sales and gotten wonderful compliments about it. I hope others enjoy the adaptation!
Provided by LORIKAE
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Pour rice milk over the rice. Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 5 minutes.
- Increase heat to medium and add coconut milk, soy creamer, sugar, and cardamom. Bring back to a boil. Reduce heat to low once again and simmer until thickened, 5 to 10 minutes.
- Remove from heat and stir in raisins and pistachios. Adjust flavoring and sugar to desired strength and serve hot or cold.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 48.8 g, Fat 11.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 56.6 mg, Sugar 15 g
KHEER (INDIAN RICE PUDDING)
I got this recipe off of an Indian dessert recipe page, and adapted it to make it vegan. It is perfect, I am a big lover of kheer and this is the perfect recipe. Enjoy!
Provided by Jazmina
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
- In a saucepan, bring the almond milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.
- Add the sugar or honey (if you are not making a fully vegan version), almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
- Remove from the heat and set aside. Sprinkle with the rose water and mix, you may add more rose water if you desire.
- Serve warm or chilled in dessert bowls.
Nutrition Facts : Calories 382.4, Fat 5.5, SaturatedFat 0.5, Sodium 46.4, Carbohydrate 82.3, Fiber 1.8, Sugar 63, Protein 3.8
KHEER (RICE PUDDING)
This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!
Provided by PATRICK7
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
- Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 48.2 g, Cholesterol 9.8 mg, Fat 33.4 g, Fiber 3.3 g, Protein 11.3 g, SaturatedFat 23.7 g, Sodium 98.6 mg, Sugar 22 g
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- Rinse the basmati rice until the water turns clear, then soak the rice in water for 20 minutes. Drain the rice using a colander and set aside.
- Heat a heavy-bottomed pan on medium heat, then add 1 teaspoon of coconut oil or vegan butter, the drained rice, and the crushed green cardamom pods, mixing well and cooking for another minute.
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