Time 45m Number Of Ingredients 7 Steps:
Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside. Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also add 3-4 crushed green cardamom pods. Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic. Then add the milk to the pan and stir well. Set heat to medium-high. Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn’t stuck to the bottom of the pan. Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so. The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked. If you want super thick kheer, cook for 15 more minutes at this point. Add in the sugar and mix. Also add in the nuts. Cook the kheer for 5 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don’t worry if your kheer doesn’t look very thick at this point. It will continue to thicken as it cools down. Remove pan from heat. Stir in rose water (if using). Garnish with more nuts and serve kheer warm or chilled. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours.
Time 50m Number Of Ingredients 9 Steps:
Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch. Then soak the rice in enough water for 15 to 20 mins. Blanching almonds - heat water in a small pan or pot. When the water comes to a boil then switch off the flame and then add 10 to 12 almonds to it. Cover and keep aside for 30 minutes. Then peel and slice almonds. This is an optional step. Meanwhile, when the rice grains are soaking, take whole or full fat milk in a heavy wide pan or saucepan or kadai. Keep the pan on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan. Let the milk come to a boil. Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside. After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well. Simmer and cook rice on a low heat. No need to cover the pan when the rice is cooking. Cook the rice grains till they are 50% done or half-cooked. Then add sugar. You can add more or less sugar according to your preferences. Mix the sugar in the milk with a spoon. Continue to cook rice on a low to medium-low heat. Do stir at intervals. Simmer till the rice is almost cooked. Then add ½ teaspoon cardamom powder. Add blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well. Then add the saffron infused milk. Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked. Switch off the heat when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides and add to kheer. Lastly add 1 tablespoon golden raisins. At this step you can add 1 tablespoons rose water or kewra water to the kheer. Pour the kheer in individual serving bowls. You can serve the rice kheer, hot or warm or chilled. Refrigerate leftover rice kheer in a closed container and eat it in 1 to 2 says. You can enjoy it cold or warm it before serving. If the kheer has become very thick then add a splash of milk and reheat it until warm.
Time 55m Number Of Ingredients 10 Steps:
Wash rice a few times & drain completely. Chop the nuts & set aside. Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom. Then pour milk & bring to a boil. Keep stirring the milk often to prevent the fats getting stuck to the bottom. Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy. Keep stirring often to prevent the milk getting scorched at the bottom. Stir in the sugar and continue to cook until the rice kheer turns thick. Keep stirring often in between to prevent burning. Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes. Turn off when the rice kheer reaches a desired consistency, slightly runny. Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve. Optional - Most people don’t like ghee in their kheer. You can also skip this. Heat 1 tbsp ghee in a small pan and fry the cashews until golden. Then add raisins and stir until they turn plump. Remove them and set aside. Press the saute button. Optional - add 1 tablespoon ghee or butter to the inner pot of the Instant pot. Fry the cashews until light golden. Then add raisins and fry for 30 seconds. Remove to a plate. Pour ¼ cup water to avoid burning and then pour milk. Then add rice & sugar to the inner pot of Instant pot. Mix all of them together. Secure the lid of the instant pot. Position the steam release handle to sealing. Next press the porridge button. Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally. When the float valve drops, open the lid and add cardamom powder & rose water. Stir well. Rice kheer will be runny at this stage. Give a good stir. For a thicker consistency you cook on saute mode for a few mins until thick. It will thicken further after cooling. Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.
Time 1h50m Yield Serves 6 to 8 Number Of Ingredients 7 Steps:
Soak rice in cold water 30 minutes; drain. In a heavy-bottomed saucepan, heat milk over medium-high, stirring to prevent scorching, until small bubbles form aroundedges. Reduce heat to medium-low; add cardamom and rice. Cook, stirring often, until mixturebegins to thicken, about 30 minutes. Add half-and-half; bring to a simmer. Continue to cook, stirring often, until liquid has thickened slightly and rice is tender and creamy,35 to 45 minutes more. Add sugar; stir until dissolved. Remove from heat; stir in rosewater. Remove and discard cardamom. Ladle kheer into bowls; garnish with pistachios and edible gold or silver. Serve warm or chilled. Kheer can be refrigerated in an airtight container (before garnishing) up to 3 days.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.
Yield 4 servings Number Of Ingredients 7 Steps:
Wash the rice thoroughly in several changes of water and put in a deep pot. Add milk and bring to a boil. Lower the heat and cook milk, gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar, cardamom and coconut, mix well. Distribute the pudding into 4 serving dishes and garnish with raisins and almonds. Chill for 4 hours before serving.
Time 3h10m Yield 9 cups, 12 serving(s) Number Of Ingredients 7 Steps:
Coat the bottom and sides of a 5 quart slow cooker with vegetable oil. Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me. Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker). Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.
Time 1h Number Of Ingredients 9 Steps:
Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour. Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan. Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like. Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.
Time 45m Yield 6 Number Of Ingredients 9 Steps:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Pour rice milk over the rice. Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 5 minutes. Increase heat to medium and add coconut milk, soy creamer, sugar, and cardamom. Bring back to a boil. Reduce heat to low once again and simmer until thickened, 5 to 10 minutes. Remove from heat and stir in raisins and pistachios. Adjust flavoring and sugar to desired strength and serve hot or cold.
Yield serves 3 Number Of Ingredients 4 Steps:
Put the rice in a clean coffee grinder and whir just long enough to break most grains into 2-3 pieces. Some may stay whole. You may also do this in a mortar. Bring the milk to a boil over medium or medium-low heat in a very heavy, wide pan, deep enough to let the milk rise a bit without boiling over. Stir as the milk heats. (I prefer to heat up my milk in a microwave oven and just pour it into the pan to speed up matters.) As soon as the milk starts bubbling, stir it, adding the rice and cardamom pods. Keep stirring. Adjust the heat, generally to medium low, so the milk simmers steadily without boiling over or catching at the bottom. Cook this way, stirring now and then, for about 40-45 minutes. Stir in any skin that forms. (It tastes very good when cold.) Add the sugar and stir another 2-3 minutes. Take off the heat and pour into a serving dish. Remove the cardamom pods. Allow to cool, stirring now and then so no skin forms on the top. Cover with plastic wrap and refrigerate until needed. (Remember that this pudding may also be served lukewarm or at room temperature.)
More about “kheer rice pudding recipes”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander. In a saucepan, bring the almond milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar or honey (if you are not making a fully vegan version), almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Sprinkle with the rose water and mix, you may add more rose water if you desire. Serve warm or chilled in dessert bowls.
