Yummy Traditional : Rice Kheer Recipe

Rice kheer || Chawal ki kheer || How to make rice kheer with step-by-step photos

Rice Kheer is the most popular and traditional sweet and relish recipe that is known as another word for dessert; it’s a combination of rice and milk with khoya. Rich creamy pudding-like texture and flavored with cardamom,

This dangerously addictive treat you'll want to make again and again. This kheer recipe is very easy to make and requires very few ingredients; all ingredients will be available in your kitchen very easily.

Rice is cooked in milk and sugar. It is flavored with cardamom and garnished with nuts. Here I am using homemade condensed milk and homemade khoya. You can get the link below the ingredients list.

Rice kheer has to be prepared with:

Rice kheer is made with fresh milk and does not contain any milk powder. For the best results, using fresh milk is the ideal choice when preparing rice kheer.

During Eid al-Adha, when you have a variety of meat dishes, serving a warm, beloved sweet dish as dessert can be a delightful way to treat your guests and family members. One of my favorite desserts is chilled, rich khoya rice kheer.

Three Methods Of Making Rice Kheer:

Traditional Method:

In this method, rice is cooked in milk, allowing every grain to absorb the milk and become rich and fluffy. This technique gives the kheer the best creamy texture, which is why I personally prefer it.

Instant Version:

This version uses condensed milk and cooked rice, resulting in a quicker preparation time. I often opt for this method when I am short on time or have leftover cooked rice.

Instant Pot Kheer:

This kheer is made using an electric pressure cooker.

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Firstly, bring the milk to a boil the milk thrice times and set aside

Coarsely crush the drained and soaked rice with the help of a hammer
Or can the soaked rice be put in a ziplock bag with any heavy mettle
Crushed the green cardamom
Coarsely chopped almonds and pistachios

In the large pot, put milk, bring the milk to a boil, and let it cook until it remains 1/3 in quantity.

Then add green cardamom powder and stir to mix it well.

Then add crushed, dried rice with 1/2 cup of water.

Stir to combine well over low-medium heat.

Stir constantly for about 25-30 minutes or until rice is soft.

Now add condensed milk.

Stir to mix it well

Allow cooking for another 5 minutes till Kheer is thickened.

Now add mashed khoya to the rice kheer, and keep stirring until the khoya is dissolved well.

Stir to mix well over low heat.

Now add kewra essence and some dry fruits. Stir to mix them together. Turn off the flame and let it cool down completely.

Transfer to the serving bowl. Garnish the rice kheer with dry fruits and Chandi vark. Keep in the refrigerator for 3-4 hours.

No,w Kheer is ready to chill and serve

Rice Kheer
Author: Sana Rasheed
Preparation Time:10 mins
Cooking time: 30 mins
Total time:40 mins
Servings: 7
Recipe Category: Dessert
Cuisine: Pakistani
Calories per serving:263 kcal

Rich creamy pudding-like texture and flavored with cardamom, a dangerously addictive treat you'll want to make again and again

Ingredients:

2 liters of fresh milk
1 cup of rice, crushed and soaked in the hot water for 2 hours, coarsely
½ cup, homemade khoya
3, green cardamom crushed
1 ½ cups, homemade condensed milk
1 drop of kewra essence
Edible silver pepper as required, optional
Almond and pistachio coarsely crushed for garnishing

How to make the Rice Kheer?

In the pot, pour milk and then
Bring the milk to a boil over a high flame
Now add green cardamom powder
Reduce the heat to low-medium
Let it cook for half an hour until the milk remains 1/3 in quantity
Then add drained rice with 1/2 cup of water
Stir to mix constantly
Don’t leave it unattended any single moment until the rice
Otherwise, it may burn from the base
Note: don’t need to add sugar to the kheer while condensed milk is being added condensed milk
Now mix condensed milk
Keep stirring until well combined and thick
Mix the khoya with a small amount of Kheer
Then add in the Kheer
Allow cooking until the khoya is dissolved
Reduce the heat, then add kewra essence
Put half-crushed dry fruits
And keep a half reserve for garnishing
Stir to mix them very well
Turn off the heat
Let it cool down completely, then
Transfer into a serving bowl/clay pot
Garnish the rice kheer with dry fruits and edible silver pepper
Keep in the refrigerator for 3-4 hours
Now ready to chill serve
Note for enhancing taste, you can set the kheer in the clay pot, but unfortunately
Idon't have a that’s why I couldn’t do

*Not be duplicated, rewritten, or published without permission- Thank you!

Rice Kheer Recipe

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