North Indian home-style rice kheer is a delicious and creamy rice pudding that’s often prepared during festivals, celebrations, or as a comforting dessert. Here’s a simple recipe to make it:
Ingredients:
- 1/2 cup Basmati rice
- 4 cups whole milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup chopped nuts (almonds, cashews, pistachios)
- 1/4 teaspoon cardamom powder
- A pinch of saffron strands (optional)
- 1 tablespoon ghee (clarified butter)
- Raisins (optional)
- A few strands of saffron (optional, for garnish)
Instructions:
- Wash the rice thoroughly under running water until the water runs clear. Drain and set aside.
- In a heavy-bottomed pan, heat the ghee over medium heat. Once hot, add the drained rice and sauté for a couple of minutes until the rice becomes slightly translucent.
- Pour in the milk and bring it to a gentle boil. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
- Once the milk starts boiling, reduce the heat to low and let the rice simmer. Stir occasionally to prevent the rice from sticking and to ensure it cooks evenly.
- After about 30 minutes, the rice will start to thicken the milk and become creamy. At this point, add the sugar and continue to cook until the sugar dissolves completely.
- Add the chopped nuts, cardamom powder, and saffron strands (if using). Stir well to combine.
- Continue cooking the kheer on low heat until it reaches your desired consistency. Remember that it will thicken further upon cooling, so you can adjust the consistency accordingly.
- Once done, turn off the heat and let the kheer cool slightly. It will also thicken as it cools.
- Serve the rice kheer warm or chilled, garnished with some more chopped nuts and saffron strands if desired.
Enjoy your homemade North Indian-style rice kheer!