Kheer (Rice Pudding)
July 21st, 2007 filed under Desserts, Gluten Free
Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron.
Recipe serves 4 to 6
Ingredients:
- 1/4 cup rice
- 4 cups whole milk
- 1/4 cup sugar (adjust to taste)
- 6 strands of saffron
- Pinch of crushed cardamom
- 2 tablespoons sliced almonds
- 1 tablespoon sliced pistachios
- 1 teaspoon butter
Method:
- Use a non-stick frying pan to make kheer.
- Wash rice, changing water until the water appears clear.
- Melt the butter in a frying pan on medium heat.
- Add the rice and stir-fry for 2 minutes.
- Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
- Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
- Turn off the heat.
- As kheer cools of will become thicker in texture.
- Kheer can be served chilled or warm.
Variation:
- Saffron, almonds and pistachios are optional in this recipe.
- Instead of rice, make the kheer using only almonds and pistachios and flavor with cardamom and saffron.
- Rice can be replaced with Vermicelli.
Tips:
If you will be serving chilled add 1 teaspoon of extra sugar
Why is this video not available anymore?
Hi Shivangi,
substituting milk with condensed mik or evaporated milk not a good idea.
dear Manjulaji,
I want to make this kheer with vermicelli ( seviyan). I might substitute milk with condensed mik or evaporated milk to save time.. Kindly advise if this kheer will stay good for 3 days if i make it before a party.
Regards
Kate, I have seen Kheer recipes which use brown basmati rice, although I have not made it myself this way. The recipes state to be sure it’s brown basmati that you use and not just brown rice.
Let us know how it turns out
my son loves Kheer, since I’ve taken him to Indian restaraunts for most of his life. If he could live with only tow foods, it would be Kheer and dal.
My question is, do you think this would work with brown basmati rice? I’ve recently developed a problem with my blood sugar and can’t eat much sugar, white rice, or white flours.
Manjula Aunty, thats a great recipe… I tried the kheer last night & it turned out to be great.. My husband loved it.. Thks for the great recipes…
Thanks, Manjula, for this great recipe.
To anyone who’s interested, this can be made vegan by using soy milk instead of whole milk and a teaspoon of vegetable oil instead of butter. It still tastes great and it’s healthier!
hi,
just visited india… and Kheer is what we liked most from your desserts.
Wonderful to see your cooking and recipe. We ll give it a try this evening
and hopefully our visitors and us will enjoy it at watching our india holiday
videos… Thanks and regards from Germany.
Michel
Hi Manjula,
What type of Non Sticks utensils do you use?
hai’
manjulage I like your dishes very much.I am a house wife,In the lesar time I see your dishes and I prepared your dishes ,my family is so satisfied with that dishes.I want to learn (besan)ke mysorepake and boonde ladu from you.your dishes are like my momes dishes.I am soo happy of knowing your cooking site. I want to learn more dishes from you.
thanking you,
rajani kante