The Rice Kheer Recipe: A traditional, rich, and creamy Indian classic dessert made with rice and milk In South India, it is typically prepared for festival celebrations or any other special occasion feast. It is a very simple and easy kheer recipe that can be made with basic ingredients, as opposed to any other milk-based kheer or dessert recipe.
Kheer is a popular dessert recipe in most South-East Asian countries, not just India. Each region has slight variations that are unique to the region and are prepared and served accordingly. Pal payasam, or rice kheer, is one such kheer variation from south Indian cuisine.
Kheer is a popular and simple dessert made in most Indian households. It is possibly one of those dishes that is made and attempted by people of all ages. Having said that, the vermicelli kheer takes precedence and takes first priority because it does not require any vermicelli preparations. In other words, you must soak the rice and cook it in milk, which will make the rice kheer take longer to make. However, none can compete with the rice kheer recipe in terms of flavor and creaminess. In fact, kheer made from rice comes in a variety of flavors. Essentially, this is a south Indian method of making rice kheer, and I hope to make chawal ki kheer – a north Indian kheer recipe soon.
Anyway, I’d like to highlight some tips, variations, and suggestions for making a creamy and rich pal payasam or rice kheer. First and foremost, I want my rice grains to be short for this kheer recipe. As a result, sona masuri or any other small grain rice should be avoided. If at all possible, avoid using basmati rice in this recipe. Second, instead of using skim milk for this recipe, use full cream milk for a more creamy and rich kheer. You can also add coconut milk to the kheer to make it even creamier. Finally, you can use jaggery instead of sugar in the same recipe. Adding jaggery would make it healthier, but it would change the color to brownish.
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Rice Kheer Recipe Card:
Rice Kheer Recipe
- 1/4 cup rice
- 6 cup milk
- 1/4 cup sugar
- 1 tsp ghee / clarified butter
- 10-12 cashew / kaju (halves)
- 2 tbsp raisins / kishmish
- 1/4 tsp cardamom powder
- First, soak 1/4 cup rice for 20 minutes in water. You can use basmati rice or any other type of short grain rice.
- 5 cup milk, stirred and boiled in a large kadai
- Stir in the soaked rice thoroughly.
- Simmer for 15 minutes, or until the rice grains are tender.
- slightly mash the rice until the kheer becomes creamy
- Now, add 1 cup of milk and adjust the consistency to your liking.
- In addition, stir in 1/4 cup sugar. If you want a slightly sweet taste, add 6 tbsp sugar.
- Boil for 3 minutes, or until the kheer becomes creamy and the sugar is completely dissolved.
- heat it up even more in a kadai 1 tablespoon ghee and roast 10-12 cashews and 2 tablespoons raisins
- Roast the cashews until golden brown.
- Pour the roasted nuts over the kheer and sprinkle with 1/4 teaspoon cardamom powder. Combine thoroughly.
- Finally, rice kheer can be served hot or cold for up to a week if refrigerated.
- To begin with, soaking the rice makes it easier to cook rice.
- Also, because kheer thickens when it cools, adjust the consistency just before serving.
- In addition, boil the milk on medium heat to prevent it from burning.
- Finally, replace the sugar with condensed milk to speed up the rice kheer or paal payasam recipe.
What kind of rice is best for kheer?
Rice with basmati flowers
Basmati rice is widely used in North Indian cuisine, so many people use it to make kheer because it imparts a fragrant and delicious aroma.
Is rice pudding and kheer the same thing?
Kheer is an Indian rice pudding made from just three ingredients: rice, milk, and sugar. And I believe that is why it is so prevalent in India because the basic ingredients are so widely available.
Is it necessary to soak rice overnight?
According to new research, soaking rice overnight reduces arsenic levels by 80% and lowers the risk of heart disease, diabetes, and cancer. If you like rice, you might like this healthier way to cook it.
Is Sona Masoori suitable for kheer?
Payasam is a creamy, rich dessert that can be served hot or cold. This recipe can be made with any type of raw rice. I used sona masoori rice in this recipe, but Basmathi rice would also work.
Is kheer good for you?
Because kheer is nutritive and nourishing, it is an excellent diet for emaciating disorders and leanness. Because it is a coolant, it is extremely beneficial in paittic disorders. However, kheer should be avoided by people who have an inferior digestive capacity.
Is it possible to freeze kheer?
Yes, it is possible to freeze it. Before freezing, make sure to seal it tightly.
What are the advantages of rice kheer?
Brown rice is high in thiamin, niacin, and vitamin B6. Brown rice is high in fiber and has been shown to help with weight loss. The addition of nuts makes this recipe healthier because they are a good source of fat. Milk contains protein and calcium, both of which are essential for bone health.
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