Sweet Rice Desserts are very popular all over India. Rice Kheer is amongst the favourite one of them. It is most frequently made during festivals as offering to God. Rice Kheer is known as Pyassam in South India. Kheer can be prepared with Sago Dana, Seviyan and Makhana.
In North India Rice Kheer is traditionally prepared on festivals like Diwali and Durga Ashtami and it is offered as Prasad. It is also served in most Indian restaurants. Kheer is a popular sweet rice dessert that is served in weddings along with hot Malpuas or Jalebi.
Rice Kheer is prepared in many ways and its consistency can be adjusted according to your taste and preference. The given recipe is easy to make and is fast to cook. You do not need many ingredients for Kheer.
The basic ingredients of Rice Kheer are milk, rice and sugar. You can add nuts to suit your taste. Some people like desiccated coconut or chopped dates in their Kheer. It a delicious and lip smacking dessert and tastes equally good when served warm or chilled.
Kheer is light on stomach and is easily digested. It is also liked by people who are not very fond of sweets. The amount of sugar in the recipe can be increased or decreased to suit your taste buds. It will not affect the taste and flavour of the dish.
You can prepare Kheer with skimmed milk and instead of refined sugar you may add sugar free drops to reduce the calories. Even diabetic patients will be able to enjoy Kheer when it is prepared in this manner.
Ingredients to Make Kheer
Milk – 1 litre
Rice-50 grams (one handful)
Sugar- 3 table spoon
Big Cardamom– 2 no.
A few strands of Saffron
Almonds, Cashew nuts, Pistachio and Raisins – ½ cup
A few drops of Kewra Essence
Edible Silver Leaf – 2 no.
Wash rice thoroughly drain and keep aside.Soak almonds for 4-5 hours. Remove skin and cut in slivers. Finely chop pistachio and cashew nuts and keep aside. Pound big cardamom and remove seeds. Grind the seeds to make powder. Wash raisins and squeeze to drain out excess water.
Dissolve saffron in one table spoon warm milk and keep aside. Heat milk in a large vessel and bring to boil. Lower the flame and continue boiling. Keep stirring in between to prevent from scalding. Add rice and let the Kheer simmer for at least 20- 25 minutes. Milk and rice should be well blended.
Add sugar and stir continuously till it is dissolved. Switch off the gas and add saffron, cardamom powder and chopped nuts. Save some nuts for garnishing.Add a few drops of Kewra essence. Transfer in a serving dish. Garnish with chopped nuts. Carefully garnish the dish with silver leaf.
It is better if you use broken basmati rice for Kheer as it blends well with the milk. Long grain basmati rice takes more time to cook.