Rice Kheer / Rice Pudding Kheer / Rice Payasam

Rice Kheer / Rice Pudding Kheer / Rice Payasam

Recipe Details

Allow additional chilling time if serving the kheer cold.

---

Ingredients

• Raw rice – 1/4 cup, preferably a small-grain rice
• Milk – 4 cups
• Butter – 1/2 tsp
• Sugar – 1/4 cup, divided
• Saffron – a pinch
• Cardamom powder – 1/4 tsp
• Almonds – 1 tbsp, thinly sliced
• Pistachios – 1 tbsp, thinly sliced

---

Preparation

1. Take about 1 teaspoon of sugar from the measured 1/4 cup sugar.
2. Add the saffron and the 1 teaspoon sugar to a mortar and grind together into a fine powder. Keep aside.
3. Thinly slice the almonds and pistachios.

---

Cooking Instructions

1. Heat the butter in a wide, heavy-bottomed pan over low to medium heat.
2. Add the raw rice and fry for about 1 minute, until lightly aromatic and just beginning to turn golden.
3. Pour in the milk and mix well.
4. Bring the milk to a gentle boil, stirring frequently so it does not scorch at the bottom.
5. Reduce the heat to low or medium-low and simmer for about 30 minutes, stirring occasionally.
6. Continue cooking until the rice is completely tender and the milk has reduced to a creamy consistency.
7. Add the remaining sugar and cardamom powder.
8. Cook for another 2–3 minutes, stirring until the sugar dissolves completely.
9. Add the prepared saffron-sugar mixture and stir well.
10. Add the sliced almonds and pistachios and mix gently.
11. Remove from the heat. The kheer will thicken further as it cools.

---

Tips

Use a Heavy-Bottomed Pan: Milk can scorch easily during prolonged cooking, so a heavy-bottomed pan works best. Stir frequently, especially around the bottom and edges.

Cook Slowly: Gentle simmering helps the rice become soft while allowing the milk to reduce and develop a naturally creamy texture.

Adjust the Consistency: Rice Kheer thickens considerably as it cools. If it becomes too thick, stir in a little warm milk before serving.

Sweetness: The original recipe uses 1/4 cup sugar for a mildly sweet kheer. Taste toward the end and adjust according to your preference.

Using Cooked Rice: Cooked or leftover plain rice can also be used for a quicker variation. Since the rice is already cooked, simmer it directly with the milk until the mixture thickens, then add the sugar, cardamom, saffron, and nuts.

Serving Chilled: Cool the kheer before refrigerating it in a covered container. Keep it refrigerated until ready to serve.

Serving Suggestion

Serve Rice Kheer warm or chilled. Garnish with a few extra sliced almonds, pistachios, or strands of saffron if desired.