Rich, creamy and delicious kheer infused with cardamom, garnished with almonds & pistachios & the addition of saffron makes it more flavorful.
This rice kheer is a simple Indian dessert made of rice and milk and can be made for any festival or celebration. This is very easy to make and does not need much cooking skills 😉 ! I don’t make them much but when I wanted something sweet, quick and easy to make, I tend to make these. If I wanted to make for any festivals in the mornings before I go to work, I make this rice kheer 🙂 Perfect! Sometimes I even make these with left over rice. But the one I have posted here was made from scratch. You can add any dry fruits of your choice to garnish 🙂
Rice Kheer / Milk & Rice Pudding:
Author: Suganya hariharan
Recipe type: Dessert
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Milk – 5 cups ( I used full fat 3.25% milk)
- Rice – 3 tbsp (raw rice or basmati rice)
- Ghee – 1 tsp
- Sugar – ½ cup
- Salt – a pinch
Garnish: - Ghee – 2 tsp
- Cashews – 4 (broken)
- Almonds – 4 (Blanched and sliced)
- Pistachios – 2 ( broken)
- Raisins – 4
- Saffron – a pinch
- Cardamom powder – 1 tsp
Instructions
- Method:
- Heat a pan and add 1 tsp of ghee and roast the rice in medium flame. Keep it aside.You can break the rice (powder the rice). Optional.
- In the same pan, pour milk and bring to boil. When it is boiling, add the rice and cook in slow flame for 20 minutes or pressure cook for a whistle.
- When the rice is boiled, now add the sugar, pinch of salt and continue boiling in low flame for another 10 minutes until you a thick consistency.
- In a small pan, add the ghee for garnish, when it is hot, add the cashews, pistachios, almonds and when the cashews are golden brown, switch off and add the raisins.
- Top the rice kheer with the garnish nuts, saffron and cardamom.
- Can be served hot or chill
