Rabri Kheer Recipe || Rice Kheer | Creamy Rice Milk Dessert with Step-by-Step Photos and Video...
Rabri kheer is an indulgent dessert that combines the richness of thick, creamy milk with the comforting essence of rice, resulting in a delightful sweet treat that is beloved across various cultures, particularly among Asian communities. Known as Rabdi kheer, this luxurious milk dessert holds a special place in celebrations and is often prepared for festive occasions or auspicious moments.
At its core, rabri kheer is made from a harmonious blend of luscious full-fat milk, tender rice, sweet sugar, and an assortment of fragrant dry fruits, offering a symphony of flavors and textures. Kheer recipes are incredibly versatile, evolving over the years with numerous variations that delight the palate in different ways.
For a detailed recipe, watch my video where I explain
the steps one by one.
My Latest Video Rabri Rice Kheer :
Typically, this creamy rice pudding is crafted by cooking rice slowly in rich milk until it becomes wonderfully soft and tender. The magic truly happens when you blend the cooked rice with thick, sweetened milk or rabri.
In this recipe, I opted for a delightful twist by integrating condensed milk and khoya, which elevates the kheer’s creamy consistency and enhances its decadence.
To add an extra layer of flavor complexity, I also topped the kheer with caramelized sugar, imparting a deliciously sweet, slightly toasty flavor. This innovative step may not be traditional, but it certainly transforms the kheer into a truly opulent dessert, making it infinitely more inviting and intriguing for everyone at the table.
While you can certainly enjoy rabdi kheer in its classic form, this extra touch of caramelization is entirely optional but does make for a show-stopping presentation that will impress your guests.
Recipe Notes:
As is standard with any kheer recipe, the use of full-fat milk is essential for achieving that rich, creamy texture that kheer is celebrated for. Using skim or low-fat milk might extend the cooking time significantly,
And you may find yourself needing a larger quantity of milk to achieve the desired richness. So, when making this exquisite dessert, don’t shy away from opting for the full-fat variety!
You may need to use the heavy bottom pan to prepare the rabdi kheer. A heavy-bottom pan helps to distribute the heat evenly, and also milk does not stick to the bottom. In addition, do not forget to stir the milk continuously. You may use a spatula or a wooden stick to scrape the bottom.
The dessert is best served chilled. You may serve it hot, but it may turn thicker and creamier when it is rested. Additionally, if you find the consistency too thick or too thin, you can adjust it by adding milk.
You Might Like These:
Have you tried Rabri kheer? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.
Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.
How to Make Rabri Kheer:
Soak the Rice for Kheer:
To prepare a delicious rabri kheer, you need to start by soaking the rice. Ideally, soak it for 2-3 hours to allow the grains to absorb water and soften,
which helps in achieving a creamy texture. If you're short on time, you can speed up the process by soaking the rice in hot water for about an hour.
Once soaked, transfer the rice to a food processor and pulse it briefly. Be careful not to grind the rice into a fine powder; a coarse texture is preferred because finely powdered rice can alter the rich flavor profile of the rabri kheer.
Boiling the Milk:
For this recipe, I recommend using packaged milk, as it tends to have a thicker consistency compared to fresh milk. There’s no need to boil the milk from the pack.
Simply heat it gently in a broad, heavy-bottomed pan until it’s warm before you add the ground rice. This step is critical to ensure the milk does not scorch while preparing the kheer.
Begin by pouring the warmed milk into your heavy pan and adding a pinch of green cardamom powder for a touch of aromatic flavor. Stir the mixture well and continue heating it for about 3-4 minutes.
Once the milk is heated, carefully incorporate the soaked, coarsely ground rice. It’s crucial to stir continuously with a spoon to prevent the rice from clumping together.
An effective method for adding the rice is to dissolve it in a small amount of warm milk first, similar to how you would dissolve custard powder before mixing it in.
This technique helps create a smoother mixture and ensures even cooking. As you stir, avoid adding any water, as this can compromise the kheer’s texture and flavor.
If you choose to use rabri in your kheer, you can skip the addition of khoya (milk solids). However, if you’re following my personal recipe, add crushed almonds and pistachios to enhance the flavor and texture. Continue to stir the mixture until the khoya (if using) is fully dissolved.
In a separate pan, gently heat 2-3 tablespoons of sugar over low heat. It’s vital to remain vigilant and stir the sugar continuously to prevent it from burning and turning black. The goal is to achieve a rich, caramel-colored finish.
Once the sugar is perfectly caramelized, carefully pour it into the kheer and stir well to combine, enlivening the dish with its rich flavor. Your delicious rabri kheer is now ready to be served!
Transfer the kheer to a serving bowl and garnish it with a sprinkle of the remaining crushed almonds and pistachios for an added crunch. For an elegant touch, you can also lay silver edible paper on top as decoration.
