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rice kheer recipe | chawal ki kheer | Indian rice pudding |

rice kheer recipe | chawal ki kheer | Indian rice pudding | with 16 amazing images



With the onset of the festive season, every other day there is a reason to prepare something sweet and tempting! Of the many Indian sweets, kheer is one of the most popular offerings to God.

There are innumerable varieties of kheer, and one or the other is prepared for every puja, festival or wedding. Rice kheer is undoubtedly the King of Kheers! It is made all over India. Known as Paal Payasam in South India, it is a must-serve item at weddings.

The chawal ki kheer made at the Padmanabha Swamy Temple in Kerala is world-famous. Made by simmering rice and milk in heavy, large bronze vessels for a long time, this rice kheer has a rich taste and attractive pink colour that comes out of the natural thickening of milk.

Here’s how you can make a delightful rice kheer at home. It requires very few ingredients, and the procedure is also simple. You just need to make sure you have enough time because the rice has to be cooked in the milk to get that intense mouth-feel and taste. Once the rice is cooked, the kheer is sweetened, flavoured with Indian spices and garnished with a fistful of assorted nuts and dried fruits.

The rice kheer is kind of similar to the American rice pudding, albeit a bit rich as befits our desi style. When you are running short of time, you can even make a Quick Rice Kheer using condensed milk and cooked rice.

I would like to share some important tips to make the perfect rice kheer recipe. 1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi. 2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture. 3. Cook until rice is soft and breaks easily with a spoon or on pinching with your finger. Do not add sugar before the rice has turned mushy or else your rice will take forever to cook.

When festivals come one after the other, and you wish to pick from a variety of kheers, check out our collection of 113 Kheer Recipes. You will even find variants like Sabudana Kheer that come in handy on fasting days.

Enjoy how to make rice kheer recipe | chawal ki kheer | Indian rice pudding | with detailed step by step photos.

Rice Kheer

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Rice Kheer recipe - How to make Rice Kheer

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings
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Ingredients
Method
For rice kheer
    For rice kheer
  1. To make the rice kheer, wash and soak the rice in enough water for half an hour, drain and keep aside.
  2. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. Discard the water and heat the milk in the same pan and bring it to a vigorous boil. This would take around 6-8 minutes.
  3. Add the rice, mix well and cook on a slow flame for 35-40 minutes.
  4. Meanwhile, dry roast the saffron in a saucepan on a medium flame for 30 seconds.
  5. Add 1 tbsp of milk and cook on a medium flame for 1 minute. Keep the saffron-milk mixture aside.
  6. Add the sugar and mix well and simmer on a slow flame for 3-5 minutes while stirring occasionally.
  7. Add the cardamom powder and simmer on a slow flame for 2 minutes while stirring occasionally.
  8. Add the saffron-milk mixture and the chopped dry-fruits and cook the rice kheer on a slow flame for 10-12 minutes.
  9. Switch off the flame and serve the rice kheer garnished with saffron strands.
Nutrient values (Abbrv) per serving
Energy294 cal
Protein7.3 g
Carbohydrates38.3 g
Fiber0.6 g
Fat10.1 g
Cholesterol16 mg
Sodium52.7 mg
Click here to view calories for Rice Kheer
Rice Kheer recipe with step by step photos

Homemade Chawal ki kheer recipe
    Homemade Chawal ki kheer recipe
  1. To make the rice kheer recipe | chawal ki kheer | Indian rice pudding |, wash and soak the long grained rice for 30 minutes. If you don’t wish to soak or forgot to soak the rice then alternatively you can even roast the basmati rice in 1 tsp of ghee for 2-3 minutes on a slow flame till they are golden brown in colour, release an aroma then keep it aside. Soaking/roasting makes the cooking of rice easier.
  2. Drain the rice completely using a strainer. If you don’t like the mouthfeel of the long grained rice , you can even use the broken long grained rice (basmati) variety. 
  3. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi.
  4. Now, add the full-fat milk in that deep non-stick pan and bring it to a boil on a high flame. This would take around 6-8 minutes. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture.
  5. Add the drained rice and mix well.
  6. Cook it on a slow flame for 35-40 minutes while stirring and scraping the sides of the pan occasionally. It is always better to stay near the stove when the milk pot is on, to avoid cleaning up later. Use a flat spoon or a whisk so, it reaches all the corners of the pan easily while scraping.
  7. Meanwhile, dry roast the saffron in a saucepan on a medium flame for 30 seconds. This is done so that saffron releases it’s beautiful colour and flavour when added to the kheer.
  8. Add 1 tbsp of milk and cook on a medium flame for 1 minute, while stirring occasionally. You will start seeing the yellow color releasing from the saffron. Keep the saffron-milk mixture aside.
  9. We have also chopped different nuts viz. almonds, cashewnuts and pistachios along with some raisins to add in the kheer later.
  10. Cook until rice is soft and breaks easily with a spoon or on pinching with your finger. Do not add sugar before the rice has turned mushy or else your rice will take forever to cook.
  11. Add the sugar and mix well. You can increase the quantity of sugar if you prefer it more sweeter.
  12. Simmer the milk on a slow flame for 3-5 minutes while stirring and scraping the sides of the pan occasionally.
  13. Add the cardamom powder and simmer on a slow flame for 2 minutes while stirring occasionally.
  14. Add the saffron-milk mixture. This provides a yellowish colour to the kheer and pleasant smell and flavour.
  15. Add the chopped dry-fruits. You can add any nuts of your choice, if you like them crunchy then shallow fry in little ghee and then add to the kheer.
  16. Cook the rice kheer on a slow flame for 10-12 minutes and switch off the flame. Ensure that it is little runny in consistency as it thickens after cooling down.
  17. Garnish it with some saffron strand. You can even add almond, pistachio slivers or rose petals as a garnish.
  18. You can serve the rice kheer | chawal ki kheer | Indian rice pudding | hot, warm or cold.
  19. rice kheer | chawal ki kheer | Indian rice pudding | tastes amazing with puri and potato sabji.  Popularly known as paal payasam, you can even eat it as a dessert post your meal.

Tips for Rice kheer
    Tips for Rice kheer
  1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi.
  2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture.
  3. Cook until rice is soft and breaks easily with a spoon or on pinching with your finger. Do not add sugar before the rice has turned mushy or else your rice will take forever to cook.

Reviews

Rice Kheer
 on 04 Nov 21 02:56 PM
5

My entire family loved the kheer . Thanks a lot .
Tarla Dalal
10 Nov 21 02:39 PM
   Thank you for the feedback. Please keep reviewing recipes and articles you love.
Rice Kheer
 on 15 Sep 21 08:38 PM
5

good
Tarla Dalal
16 Sep 21 11:59 AM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Rice Kheer
 on 24 Jul 21 02:27 PM
5

Tarla Dalal
24 Jul 21 02:38 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Rice Kheer
 on 08 Jul 21 08:03 AM
5

❤️
Tarla Dalal
08 Jul 21 02:36 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Rice Kheer
 on 10 Jan 21 06:24 PM
5

Loved it....❤️
Tarla Dalal
11 Jan 21 08:39 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Rice Kheer
 on 31 Oct 20 12:37 PM
5

I have seen some people puttin clerified butter/ghee in kheer after its cooked .Does it adds to the taste or i t should not be used
Tarla Dalal
31 Oct 20 01:43 PM
   Addition of ghee is not required after cooking, however if you like the flavour of ghee you can add a tsp.
Rice Kheer
 on 22 Jun 20 07:28 AM
5

I doubled the recipe because that’s a lot of work for a little reward. Unable to find cardamom in grocery store and didn’t have time to go to an Indian store so I googled substitutes. It said the best was same amount but 1/2 ground clove and 1/2 cinnamon. I did that. Low on an electric stove works to cook the rice but turn it up until it simmers for the rest of it or it’ll be super runny. Very good. Made for my boyfriend’s dad for Father’s Day since he is from India. WAY better than any restaurant kheer I’ve had and I get it from every Indian restaurant I go to.
Tarla Dalal
30 Jun 20 10:29 PM
   Hi, Happy to know you have liked the recipe. Do keep trying more recipes and give us your feedback.. We are happy to hear.
Rice Kheer
 on 02 May 20 10:44 PM
5

make the recipes little small
Rice Kheer
 on 08 Apr 20 06:06 AM
5

Hello, I don’t have full fat milk- will this still work with semi skimmed milk?
Tarla Dalal
10 Apr 20 11:31 AM
   Hi, It will come out thin in consistency....
Rice Kheer
 on 23 Aug 17 04:06 PM
5

superb
Tarla Dalal
23 Aug 17 05:00 PM
   Hi Sujata, We are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

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