kheer recipe by ruby ka kitchen kheer recipe (indian rice pudding)

Namaste friends! Today, we’re diving into a creamy, dreamy dessert that’s a staple in many Asian households: Kheer! Think of it as Indian rice pudding – but elevated to an almost spiritual experience with fragrant spices and sweet milk. My grandma always made the best Kheer, and I’m going to share a recipe that’s close to her secret one (shhh!). It’s perfect for a celebration, a comforting treat on a chilly evening, or just because you deserve something special. Get ready to transport your taste buds!

Kheer - The Perfect Indian Rice Pudding

This recipe is a modern take on a classic, but it stays true to the heart of Kheer: creamy, sweet, and utterly irresistible. It’s surprisingly easy to make, even if you’ve never tried Indian cooking before. Don’t be intimidated by the list of ingredients; most are common spices you probably already have. And the reward? Pure bliss in every spoonful!

Okay, let’s get started! Gather your ingredients. Remember, quality matters. Use good quality rice for the best flavor and texture.

Ingredients:

• 1/2 cup Basmati rice, rinsed well
• 4 cups whole milk (full-fat is best for creaminess!)
• 1/2 cup granulated sugar (adjust to your sweetness preference)
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands (optional, but adds a beautiful color and flavor)
• 2 tablespoons chopped nuts (almonds, cashews, pistachios - your choice!)
• 1 tablespoon raisins (optional)
• 1 teaspoon ghee (clarified butter, but regular butter works too)

Instructions:

1. Prepare the Rice: Rinse the Basmati rice under cold water until the water runs clear. This removes excess starch and prevents the Kheer from becoming too gummy.
2. Sauté the Rice: In a heavy-bottomed pot or Dutch oven, melt the ghee over medium heat. Add the rinsed rice and sauté for 2-3 minutes, stirring constantly, until it becomes slightly fragrant. This step helps to bring out the nutty flavor of the rice.
3. Add the Milk: Pour in the milk and bring it to a simmer over medium heat. Once simmering, reduce the heat to low and cook, uncovered, for about 45-60 minutes, stirring frequently to prevent the milk from scorching at the bottom. The rice should become very soft and the milk should thicken considerably. Patience is key here!
4. Add the Sugar and Spices: Stir in the sugar, cardamom powder, and saffron strands (if using). Continue to cook for another 10-15 minutes, stirring occasionally, until the sugar is completely dissolved and the Kheer has reached your desired consistency. It should be thick and creamy, but not too thick. Remember it will thicken more as it cools.
5. Add Nuts and Raisins: Stir in the chopped nuts and raisins. Cook for another minute to allow the flavors to meld.
6. Serve: Remove the Kheer from the heat and let it cool slightly. You can serve it warm or chilled, garnished with extra nuts and a sprinkle of cardamom powder. My grandma always sprinkled a little extra saffron on top for special occasions.
7. Enjoy! This Kheer is best enjoyed with friends and family. Share the love and the sweetness!

Pro Tip: For an extra creamy texture, you can add a tablespoon of milk powder along with the sugar. Don’t forget to taste as you go and adjust the sugar to your liking. Every palate is different! And most importantly, don’t rush the cooking process. The slow simmering is what allows the rice to break down and release its starch, creating that luxurious, creamy texture. Happy cooking, and enjoy your delicious Kheer!

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Kheer Recipe (Indian Rice Pudding) - The Forked Spoon

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Kheer recipe (indian rice pudding). kheer recipe (indian rice pudding)