How to Make Rice Kheer
About Dussehra
Happy Dussehra friends. Let me bring the ten-day festival to a delightful end with How to Make Rice Kheer. Dussehra is celebrated in various ways all over the country. Up north it ends symbolically with the slaying of Ravana. Down South Goddess Durga is worshipped and when you have visitors, haldi and kumkum are given to married ladies. The kheer here is known as payasam and usually made with Vermicelli and Sago pearls. Jaggery is used more than sugar to make these sweet dishes.
I am not a “sweet” person but salty rather. I made some fritters or Pakodas to balance the menu. My daughter-in-law Karina is Mexican but loves almost all Indian desserts. So much so that, she can have a bowl of rice pudding or Kheer for dinner.
What is Kheer or Rice Pudding?
It is rare for me to make a dessert but as the family is here I made Kheer, a rice pudding that is extra creamy, nutty, infused with the intoxicating flavours of basmati rice and oriental cardamoms and sweetened with sugar. Kheer is quite easy to make and almost anyone can make it, and its history dates back to the ancient era and even Ayurveda recommends in its list of happy food for good health. An extremely flexible dish as you can make kheer out of most of the fruits and vegetables, known to the culinary world – from the famous apple kheer to bottle gourd; yes I make it with bottle gourd too and it tastes just as yummy. You can garnish it with anything; from almonds to rose petals.
I wanted to make it colourful and I coloured the slivered almonds pink. My Kheer or Rice pudding looks so vibrant with that.
| Servings | Prep Time |
| 4 persons | 60 minutes |
| Cook Time |
| 45 minutes |
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Kheer is a rice pudding that is extra creamy, nutty, infused with the intoxicating flavours of basmati rice and oriental cardamoms and sweetened with sugar.
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- 1- liter milk
- 1 tin Condensed Milk
- 1/4 cup long grained basmati rice
- 1/2 cup sugar
- 4 ground cardamoms
- 12 soaked almonds peeled and chopped into slivers
- Soak the rice for an hour.
- Bring the milk to a boil, reduce the heat, and simmer, stirring occasionally until reduced to half.
- Add the soaked rice to the milk. Keep stirring occasionally till the rice softens and the milk becomes thick.
- Add the cardamom and the sugar and simmer the mixture until it reaches one-fourth of its original volume, and is thick and creamy.
- Add the condensed milk at the end and give a quick whisk
- Serve it hot in winters but in summer, cool to room temperature and refrigerate until chilled. Serve garnished with the almond slivers.
- The Kheer looked too virginal and plain, so I added some rose colour to the almonds and gave a pretty pink hue to my rice pudding.(see. I am so feminine)
- Do you like my Kheer or Rice Pudding? Then please leave your footprints on this page 🙂
You can add Condensed Milk to make a thicker, creamier Kheer.
A cup of fresh cream would make it tastier.
