Okay, so I was looking for something a little different to make, something comforting and maybe a bit festive. I stumbled upon this recipe that looked absolutely divine – a Rice Kheer! I know, I know, it’s not your typical apple pie, but trust me, it’s worth trying. It’s creamy, sweet, and has just the right hint of spice. Plus, it’s surprisingly easy to make. Perfect for a cozy evening at home or even a little get-together. Let’s get started!
Rice Kheer (Janmashtami Special!)
This Rice Kheer, sometimes called Chawal ki Kheer, is a traditional Indian rice pudding. It’s often made for special occasions and festivals, and it’s just so wonderfully satisfying. The key to a good kheer is patience and stirring – lots of stirring! But the end result is totally worth it. The rice slowly releases its starch, creating this incredibly creamy and luscious dessert. I added a little twist with some extra cardamom, because I just love the flavor. Let’s take a look at how it’s done. I promise, you’ll be hooked!
### Ingredients:
- 1/2 cup Basmati rice, rinsed well
- 4 cups whole milk (or a combination of milk and cream for extra richness!)
- 1/2 cup granulated sugar (adjust to your sweetness preference)
- 1/4 teaspoon ground cardamom (or more, to taste!)
- A pinch of saffron strands (optional, but adds a lovely color and flavor)
- 2 tablespoons chopped almonds and pistachios, for garnish
- 1 tablespoon raisins (optional)
- 1 teaspoon ghee (clarified butter, optional but adds a nice nutty flavor)
Instructions:
- First, rinse the Basmati rice thoroughly under cold water until the water runs clear. This helps remove excess starch.
- If using, soak the saffron strands in 2 tablespoons of warm milk for about 15 minutes to extract the color and flavor.
- In a heavy-bottomed pot (this prevents scorching), heat the ghee over medium heat. Add the rinsed rice and sauté for a minute or two until fragrant.
- Pour in the milk and bring to a gentle simmer, stirring frequently.
- Reduce the heat to low and continue to simmer, stirring every 10-15 minutes to prevent the rice from sticking to the bottom. This process will take about 45 minutes to an hour, or until the rice is very soft and the milk has thickened.
- Once the rice is cooked through and the kheer has reached your desired consistency, add the sugar and cardamom powder. Stir well until the sugar is dissolved.
- If using, add the saffron milk and raisins. Mix well.
- Continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
- Remove the kheer from the heat and let it cool slightly. The kheer will thicken further as it cools.
- Garnish with chopped almonds and pistachios.
- Serve warm or chilled. It’s delicious either way! It can be stored in the refrigerator for up to 3 days.
Seriously, this Rice Kheer is just so comforting and satisfying. The aroma alone is enough to make you feel all warm and fuzzy inside. Don’t be intimidated by the simmering time – it’s mostly hands-off. Just remember to stir occasionally and keep an eye on it. I think you’ll really enjoy this twist on a classic dessert. Happy cooking!
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