How to Make Rice Kheer
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.