Rice Kheer

Vegetarian Rice Kheer Recipe from Bangladesh, India, and Pakistan

Region / culture: Bangladesh, India, Pakistan | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

Rice Kheer is a traditional Indian dessert made with rice, milk, sugar, and flavored with cardamom and saffron. It is a creamy and delicious treat that is often served during festivals and special occasions.

History

Rice Kheer has been a popular dessert in India for centuries. It is believed to have originated in the Indian subcontinent and has since spread to other parts of the world. The dish is often associated with celebrations and is a symbol of prosperity and good fortune.

Ingredients

1 liter of milk
0.25 cup of rice, washed and soaked for 30 minutes
0.75 cup of sugar
0.25 tsp of cardamom powder (optional)
10 – 15 strands of saffron, crushed and soaked in 1 tsp of warm milk (optional)
10 almonds
10 unsalted pistachios

How to prepare

Wash the rice and soak it in room temperature water for about 30 minutes.
Separate the rice from the water and set it aside.
Coarsely crush the almonds and unsalted pistachios.
Heat the milk in a pot and bring it to a boil. Add the rice and immediately start stirring. Continue to stir over low heat (simmer) until the rice is fully cooked.
Continue cooking until the milk thickens, but be careful not to let the rice become mushy.
Add sugar, cardamom powder, saffron, almonds, and pistachios. Stir and simmer for two or three minutes.
Please note: the key challenge in preparing rice kheer is the need for continuous stirring throughout the cooking process to prevent the rice from sticking to the pan and affecting the taste.

Variations

Add raisins or dried fruits for a sweeter flavor.
Use coconut milk for a dairy-free version.
Substitute white rice with brown rice for a healthier option.

Cooking Tips & Tricks

Soak the rice before cooking to ensure it cooks evenly and becomes soft.

- Stir the kheer continuously while cooking to prevent the rice from sticking to the bottom of the pan.

- Adjust the sugar according to your taste preference.

- Add a pinch of saffron for a rich and aromatic flavor.

Serving Suggestions

Serve Rice Kheer hot or cold, garnished with chopped nuts and a sprinkle of cardamom powder.

Cooking Techniques

Simmer the kheer on low heat to prevent burning.

- Stir continuously to ensure a creamy texture.

Ingredient Substitutions

Use jaggery or honey instead of sugar.

- Use cashews or walnuts instead of almonds and pistachios.

Make Ahead Tips

Rice Kheer can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve Rice Kheer in small bowls or cups, garnished with silver leaf for a festive touch.

Pairing Recommendations

Rice Kheer pairs well with savory dishes like biryani or curry.

Storage and Reheating Instructions

Store leftover Rice Kheer in an airtight container in the refrigerator. Reheat in a saucepan over low heat, stirring occasionally.

Nutrition Information

Calories per serving

One serving of Rice Kheer contains approximately 250 calories.

Carbohydrates

One serving of Rice Kheer contains approximately 40 grams of carbohydrates.

Fats

One serving of Rice Kheer contains approximately 10 grams of fats.

Proteins

One serving of Rice Kheer contains approximately 8 grams of proteins.

Vitamins and minerals

Rice Kheer is a good source of calcium, vitamin D, and potassium.

Alergens

Rice Kheer contains dairy (milk) and nuts (almonds, pistachios).

Summary

Rice Kheer is a rich and creamy dessert that is high in carbohydrates and fats. It is a good source of proteins, vitamins, and minerals.

Summary

Rice Kheer is a classic Indian dessert that is creamy, rich, and full of flavor. With a few simple ingredients and cooking techniques, you can create a delicious treat that is perfect for any occasion.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It takes me back to a hot summer day, many years ago, when I was visiting my Aunt Leela in her quaint little village in India. I had always admired Aunt Leela's culinary skills and couldn't wait to learn some of her secrets in the kitchen.

On that particular day, Aunt Leela was busy preparing a special dessert called Rice Kheer. I watched in awe as she expertly measured out the ingredients and simmered them in a large pot on the stove. The aroma of cardamom and saffron filled the air, making my mouth water in anticipation.

As the kheer cooked, Aunt Leela shared the story behind the recipe with me. She explained that Rice Kheer was a traditional Indian dessert that was often made for festive occasions and celebrations. It was a labor of love, requiring patience and attention to detail, but the end result was always worth it.

Aunt Leela had learned to make Rice Kheer from her own mother, who had learned it from her mother before her. The recipe had been passed down through generations, each woman adding her own twist and flavor to make it uniquely her own.

I was fascinated by the history and tradition behind the dish, and I knew I had to learn how to make it myself. Aunt Leela was more than happy to teach me, guiding me through each step with patience and encouragement.

First, we soaked the rice in water to soften it before cooking. Then, we boiled milk in a separate pot and added the rice, stirring constantly to prevent it from sticking to the bottom. Aunt Leela showed me how to infuse the kheer with the warm, aromatic spices of cardamom, saffron, and cinnamon, giving it a rich and comforting flavor.

As the kheer simmered on the stove, Aunt Leela shared more stories with me about her own childhood and the special memories she had associated with this dessert. She spoke of family gatherings and holiday feasts where the kheer was always the star of the show, bringing joy and sweetness to everyone who tasted it.

Finally, after hours of cooking and stirring, the kheer was ready. Aunt Leela poured it into bowls and garnished it with slivered almonds and pistachios, adding a touch of elegance to the humble dessert. I took my first bite, savoring the creamy texture and the delicate blend of spices that danced on my tongue.

From that moment on, Rice Kheer became a staple in my own kitchen. I would make it for special occasions, just like Aunt Leela had taught me, and share it with my family and friends. Each time I cooked it, I felt a connection to my roots and to the women who had passed down this recipe through the generations.

Now, as I stand in my own kitchen, preparing a batch of Rice Kheer for my grandchildren, I can't help but smile as I remember that hot summer day in Aunt Leela's village. The memory of discovering this recipe for the first time will always hold a special place in my heart, reminding me of the power of tradition, love, and good food.