Rice Kheer Recipe, How to make Rice Kheer or Chawal ki Kheer

Rice kheer is usually made during any festival or celebration. It can also be served as a dessert after meals. Rice kheer is one of the most popular kheer recipe made in north India along with seviyan kheer and phirni.

This is quick and easy recipe and does not demand much cooking skills.

It is made during any festive occasion at home; especially during the hindu month of sawan. All are fond of it.

To make kheer more flavorful, I have added cashews, almonds and raisins along with cardamom and saffron.

Step by step Rice Kheer recipe:

1. Rinse and soak ¼ cup basmati rice for 30 minutes.
   
2. Heat 1 liter full fat milk in a wide pan or wok. Let it come to a boil.
   
3. Reduce the flame and add the drained rice to the boiling milk.
   
4. Stir and simmer the flame and let the rice grains cook. The rice should be cooked really well.
   
5. Meanwhile soak the saffron in 2 tbsp. of milk and keep it aside.
   
6. Now add ¼ cup sugar or as required and cook for another 2 to 3 minutes.
   
7. When the rice is almost cooked and soft, add the chopped almonds, cashew nuts and a tbsp. of raisins.
   
8. Cook further till the kheer thickens. You can mash some rice with back of the spoon on the sides of the pan. This makes the kheer more creamy.
9. Add the saffron milk and mix.
   
10. Add cardamom powder and stir.
    
11. Switch off the flame. Pour the kheer in a serving bowl and serve hot or warm or chilled.
    

Rice Kheer recipe or chawal ki kheer recipe below:

Rice Kheer  Prep time Cook time Total  30 min 30 min  1 hr Rice Kheer- An Indian dessert made with milk and rice and flavored with saffron and nuts. AUTHOR: Monali RECIPE TYPE: Sweets, Dessert CUISINE: Indian SERVES: 3 INGREDIENTS (measuring cup used, 1 cup=237 ml) ¼ cup Basmati rice 1 litre full fat milk ¼ cup sugar or as required 10 almonds/badam, sliced 10-12 cashews/kaju 1 tbsp. raisins A pinch of saffron/ kesar 3-4 cardamoms/hari elaichi, powdered DIRECTION Rinse the rice 2-3 times. Soak the rice in enough water for 30 minutes. Heat the milk and let it come to boil. Reduce the flame and add the drained rice to the boiling milk. Stir and simmer the flame and let the rice grains cook. The kheer cooked on low flame is tastier. Keep stirring the kheer every 3-4 minutes interval, as the kheer easily starts burning at the bottom of the utensil. The rice should be cooked really well and the milk also thickened somewhat. Meanwhile slice the almonds and cashews and rinse the raisins. Keep aside. Peel the cardamoms and powder them finely in mortar-pestle. Soak the saffron in 2 tbsp. of milk and keep it aside. Now add sugar and cook for another 2 to 3 minutes. When the rice is almost cooked and soft, add the chopped nuts and raisins. Cook further till the kheer thickens. You can mash some rice with back of the spoon on the sides of the pan. This makes the kheer more creamy. Add the saffron milk and mix. Add cardamom powder. Stir. Switch off the flame. The kheer is ready to be served. SERVING SUGGESTION Pour the Rice Kheer in the serving bowl and serve hot or warm. You can also refrigerate the kheer once it cool down and serve chilled.