Rice Kheer

There are innumerable varieties of kheer, and one or the other is prepared for every puja, festival or wedding.It is undoubtedly the King of Kheers! It is made all over India. Known as Paal Payasam in South India, it is a must-serve item at weddings.


● 4 cups full fat milk
● 0.25 cup long grained rice ( Basmati)
● 0.25 tsp saffron
● 1 tbsp milk
● 0.25 cup sugar
● 0.25 tsp cardamom powder
● 1 tbsp chopped almonds
● 1 tbsp chopped cashews
● 1 tbsp chopped pistachios
● 1 tbsp chopped raisins


1. To make the rice kheer wash and soak the rice in enough water for half an hour, drain and keep aside.
2. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. Discard the water and heat the milk in the same pan and bring it to a vigorous boil. This would take around 6-8 minutes.
3. Add the rice, mix well and cook on a slow flame for 35-40 minutes.
4. Meanwhile, dry roast the saffron in a saucepan on a medium flame for 30 seconds.
5. Add 1 tbsp of milk and cook on a medium flame for 1 minute. Keep the saffron-milk mixture aside.
6. Add the sugar and mix well and simmer on a slow flame for 3-5 minutes while stirring occasionally.
7. Add the cardamom powder and simmer on a slow flame for 2 minutes while stirring occasionally.
8. Add the saffron-milk mixture and the chopped dry-fruits and cook the rice kheer on a slow flame for 10-12 minutes.
9. Switch off the flame and serve the rice kheer garnished with saffron strands.


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