How to cook kheer
Kheer or rice pudding is a famous dessert from India made by slow-cooking rice in milk and sweetening it with sugar.
Probably one of the most common desserts, especially in north India, this simple rice pudding is made with just three main ingredients. In Bengal, this dish is called payesh and is made with a special variety rice called ‘gobindo bhog’. The aroma that this particular short-grain rice adds to the kheer is unmatchable. This rice is not available here, so I use basmati rice to make the kheer. You may use any white rice available to make kheer.
Mushy rice grains infused with milk, perfectly sweetened with sugar and slight nuttiness with cashew and almonds is a delight. Make it for special occasions... Or just to treat your tastebuds... You will love every spoonful of it!
- Milk — 1 litre
- Rice — 1/2 cup (use gobidno bhog rice for best flavour. I have used basmati rice since * gobindo bhog is not available here)
- Sugar — 1/2 cup
- Saffron — a few strands
- Cashew, almonds and raisins for garnish
- Wash and soak the rice in sufficient water for 30 minutes
- Slice cashew and almonds and set aside
- Pour milk in a heavy bottom pan and bring it to a boil
- Rinse the rice
- Turn the flame to low and add the rice to the milk
- Stir well and let the rice cook. Keep stirring occasionally to make sure the milk does not burn. Keep scraping the sides as well
- After about 35-40 minutes, the rice will be completely cooked and the milk will thicken
- At this stage add sugar and mix well
- Let it simmer for few more minutes until the sugar is completely dissolved
- Add the chopped nuts, raisins and saffron
- Let the kheer cool down and then refrigerate
- Serve chilled
Step by step