Rice Kheer

I barely celebrate very few festivals a year, Ganapati, Diwali, Dasara and Gudhi Padawa. Once in a while I remember making puran poli for Holi and that is about it. Between Modak, Shira, Puran poli, shrikhand, ladu and karanji are some sweets make regular appearance on the dinner plate. It has been ages since I made any type of kheers. My mom often made Shevai(Vermicelli) kheer and she makes so creamy, its just awesome. But I am not sharing that recipe this time because I do not have good home made vermicelli.
Today I am sharing a recipe of rice kheer I learned from my aunt. She makes killer rice kheer, very creamy, and of course tasty, and has melt in your mouth consistency! I have tried making rice kheer so many times and failed it! I asked her recipe a few years ago and finally made it for Dasara this year! It was pretty good but no where close to how my aunt makes it. But I will keep on practicing it.

Rice Kheer 

Here is how I made it -

1/4 cup Basamati Rice
3 cups Milk, I used 1% milk
1/4 cup Sugar
3 Tbsp Almond Flour
Few strands od Saffron
Few Raisins

Preparation -
Wash rice thoroughly and soak it for 20-25 minutes.
Boil 3 cups of milk in a medium size pot.
Drain rice in colander to remove as much water as possible.
Now add drained rice in boiling milk. Lower the flame to medium and let rice cook completely, it usually takes 12-15 min to cook rice. Now add saffron and sugar in the boiling mixture.
Make paste of almond flour by adding little milk and then mix that paste in boiling mixture.
Add raisins, mix thoroughly.
By this time, kheer will be thickened and ready.
Turn the flame off, remove in serving dish and let it stand too cool.

Tips - 

  • I think Basamati gives nice flavor to kheer. But if you don't have Basamati rice then try with rice you have, and change cooking time accordingly. 
  • If you don't have almond flour, then cook bit more to make thicker kheer. And garnish with sliced almonds at the end. 
  • You can eat it warm or chilled. I like it at room temperature or cold. 


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