Rice Kheer Recipe

Basmati rice: A long-grain rice known for its fragrance and delicate flavor, essential for the creamy texture of the kheer.

Full-fat milk: Provides a rich and creamy base for the kheer, making it indulgent and satisfying.

Sugar: Sweetens the kheer, balancing the flavors and enhancing the overall taste.

Cardamom powder: Adds a unique and aromatic spice that elevates the dish with its fragrant aroma.

Almonds: Chopped nuts used for garnishing, adding a delightful crunch and enhancing the flavor.

Cashews: Another type of chopped nut used for garnishing, contributing to the texture and taste.

Pistachios: Chopped nuts that provide a vibrant color and a nutty flavor to the kheer.

To achieve a creamy and rich rice kheer, ensure that you use full-fat milk and cook it on low heat. This allows the milk to reduce slowly, concentrating its flavors and giving the kheer a luscious texture. Stirring occasionally prevents the rice from sticking to the bottom of the pan and ensures even cooking. Adding cardamom powder towards the end enhances the aroma, while the chopped nuts provide a delightful crunch.

• basmati rice - Substitute with jasmine rice: Jasmine rice has a similar texture and aroma, making it a good alternative for kheer.

• full-fat milk - Substitute with coconut milk: Coconut milk provides a rich and creamy texture, and adds a unique flavor to the kheer.

• sugar - Substitute with jaggery: Jaggery adds a deeper, more complex sweetness and a slight caramel flavor.

• cardamom powder - Substitute with cinnamon powder: Cinnamon offers a warm and sweet spice that complements the dessert well.

• almonds, cashews, pistachios - Substitute with walnuts, pecans, hazelnuts: These nuts provide a similar crunch and nutty flavor, enhancing the texture of the kheer.

• Allow the rice kheer to cool down to room temperature before storing. This prevents condensation and helps maintain the creamy texture.

• Transfer the rice kheer into an airtight container. Make sure the container is clean and dry to avoid any contamination.

• Store the container in the refrigerator. Rice kheer can be refrigerated for up to 3-4 days. Ensure the lid is tightly sealed to prevent any fridge odors from seeping in.

• For freezing, portion the rice kheer into smaller, freezer-safe containers. This makes it easier to thaw only what you need.

• Label the containers with the date of preparation. This helps you keep track of how long the rice kheer has been stored.

• When ready to use, thaw the rice kheer in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the rice kheer gently on the stovetop or in the microwave. Add a splash of milk to restore its creamy consistency if it has thickened too much during storage.

• Stir well while reheating to ensure even warming and to bring back the smooth texture.

• Garnish with fresh chopped nuts before serving to enhance the flavor and presentation.

• For stovetop reheating:

  1. Transfer the rice kheer to a heavy-bottomed pan.
  2. Add a splash of milk to loosen the consistency, as it tends to thicken when chilled.
  3. Heat on low, stirring occasionally to prevent sticking and ensure even heating.
  4. Once warmed through, serve immediately.

• For microwave reheating:

  1. Place the rice kheer in a microwave-safe bowl.
  2. Add a little milk to adjust the consistency.
  3. Cover the bowl with a microwave-safe lid or plate to avoid splatters.
  4. Heat on medium power for 1-2 minutes, stirring halfway through.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• For oven reheating:

  1. Preheat your oven to 300°F (150°C).
  2. Transfer the rice kheer to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for 15-20 minutes, stirring halfway through to ensure even warming.
  5. Serve warm, garnished with fresh chopped nuts if desired.

• For double boiler reheating:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the rice kheer in the top pot.
  3. Stir occasionally to ensure even heating and prevent sticking.
  4. Once the kheer is warmed through, serve immediately.

• Heavy-bottomed pan: Ensures even heat distribution and prevents the milk from scorching.

• Wooden spoon: Ideal for stirring the rice and milk mixture without scratching the pan.

• Measuring cups: Used to accurately measure the rice, milk, and sugar.

• Sieve: Helps in rinsing the rice thoroughly until the water runs clear.

• Knife: Necessary for chopping the almonds, cashews, and pistachios.

• Cutting board: Provides a safe surface for chopping the nuts.

• Small bowl: Useful for holding the chopped nuts before garnishing.

• Serving bowls: Used to serve the kheer, either warm or chilled.

Use a pressure cooker: Cooking rice in a pressure cooker can significantly reduce the time needed to soften it.

Pre-soak the rice: Soaking basmati rice for 30 minutes before cooking can help it cook faster.

Use condensed milk: Replacing some of the full-fat milk with condensed milk can speed up the thickening process.

Chop nuts in advance: Pre-chop the almonds, cashews, and pistachios and store them in an airtight container for quick garnishing.

Stir occasionally: Stirring the kheer occasionally prevents it from sticking to the bottom, ensuring even cooking and saving time.