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With the onset of the festive season, every other day there is a reason to prepare something sweet and tempting! Of the many Indian sweets, kheer is one of the most popular offerings to God.
There are innumerable varieties of kheer, and one or the other is prepared for every puja, festival or wedding. Rice Kheer is undoubtedly the King of Kheers! It is made all over India. Known as Paal Payasam in South India, it is a must-serve item at weddings.
The Rice Kheer made at the Padmanabha Swamy Temple in Kerala is world-famous. Made by simmering rice and milk in heavy, large bronze vessels for a long time, this kheer has a rich taste and attractive pink colour that comes out of the natural thickening of milk.
Here’s how you can make a delightful Rice Kheer at home. It requires very few ingredients, and the procedure is also simple. You just need to make sure you have enough time because the rice has to be cooked in the milk to get that intense mouth-feel and taste. Once the rice is cooked, the kheer is sweetened, flavoured with Indian spices and garnished with a fistful of assorted nuts and dried fruits.
The Rice Kheer is kind of similar to the American rice pudding, albeit a bit rich as befits our desi style. When you are running short of time, you can even make a Quick Kheer using condensed milk and cooked rice.
When festivals come one after the other, and you wish to pick from a variety of kheers, check out our collection of 113 Kheer Recipes. You will even find variants like Sabudana Kheer that come in handy on fasting days.
Enjoy how to make Rice Kheer recipe with detailed step by step photos.
- To make the rice kheer, wash and soak the rice in enough water for half an hour, drain and keep aside.
- Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. Discard the water and heat the milk in the same pan and bring it to a vigorous boil. This would take around 6-8 minutes.
- Add the rice, mix well and cook on a slow flame for 35-40 minutes.
- Meanwhile, dry roast the saffron in a saucepan on a medium flame for 30 seconds.
- Add 1 tbsp of milk and cook on a medium flame for 1 minute. Keep the saffron-milk mixture aside.
- Add the sugar and mix well and simmer on a slow flame for 3-5 minutes while stirring occasionally.
- Add the cardamom powder and simmer on a slow flame for 2 minutes while stirring occasionally.
- Add the saffron-milk mixture and the chopped dry-fruits and cook the kheer on a slow flame for 10-12 minutes.
- Switch off the flame and serve the rice kheer garnished with saffron strands.
Nutrient values (Abbrv) per serving
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