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Kheer (Rice Pudding)

Kheer or payasam is a thick rice pudding.

Time
30–60 minutes
Servings
6

Ingredients

  • 1 L (4 cups) milk
  • 250 ml (1 cup) long grain white rice
  • 125 ml (½ cup) white sugar
  • 65 ml (¼ cup) sultanas (raisins)
  • 6 cardamom pods
  • 65 ml (¼ cup) slivered blanched almonds
  • 15 ml (1 tbsp) rosewater
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Method

  1. Bring the milk to a boil. Stir regularly to prevent scorching.
  2. Add rice and simmer slowly until thick (about 20 minutes).
  3. Stir in the sugar, sultanas, and the ground cardamom seeds. Cook for 5 minutes.
  4. Remove from the heat, stir in the almonds and rosewater, and cover until ready to serve.

Notes

  • You can leave the kheer boiling for much longer (several hours), until it has been significantly reduced; this provides a stronger flavour and a light-pink colour.
  • You can use rice flour or vermicelli instead of plain rice.
  • You can add some red soda to give it a nice pinkish-whitish colour.
  • For kheer that is not too thick when cold, use 170 ml (⅔ cup) of rice instead of the amount listed above.
  • If to be eaten cold, it's nicer to use double the quantities of sugar, sultanas, and almonds.

Warnings

  • The main difficulty in this dish is preventing the kheer from sticking to the bottom of the pan, which requires care.
  • Cookbook:Kheer Cookbook:Kheer Cookbook:Kheer Cookbook:Kheer

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