Kheer is a classic Indian dessert that embodies comfort and celebration. This creamy rice pudding is made by slowly simmering short-grain rice in milk until it breaks down and thickens, creating a luxurious, custard-like texture. The dish is flavored with aromatic ground cardamom and sweetened with sugar, then garnished with lightly toasted sliced almonds for a delightful crunch. It is traditionally served chilled, making it a refreshing treat on warm days or a perfect ending to a festive meal. The key to great kheer is patience; low and slow cooking ensures the milk reduces properly and the rice becomes tender without burning. It’s a beloved dish at weddings, festivals, and family gatherings, offering a simple yet deeply satisfying sweetness that pairs beautifully with the subtle floral notes of cardamom.
Kheer (Sweet Rice)
Description
Kheer is a classic Indian dessert that embodies comfort and celebration. This creamy rice pudding is made by slowly simmering short-grain rice in milk until it breaks down and thickens, creating a luxurious, custard-like texture. The dish is flavored with aromatic ground cardamom and sweetened with sugar, then garnished with lightly toasted sliced almonds for a delightful crunch. It is traditionally served chilled, making it a refreshing treat on warm days or a perfect ending to a festive meal. The key to great kheer is patience; low and slow cooking ensures the milk reduces properly and the rice becomes tender without burning. It&# 226;ÂÂs a beloved dish at weddings, festivals, and family gatherings, offering a simple yet deeply satisfying sweetness that pairs beautifully with the subtle floral notes of cardamom.Ingredients
Directions
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Wash the rice thoroughly under cold water until the water runs clear, then drain and set aside.
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In a heavy-bottomed pot large enough to hold the milk volume without spilling, bring the milk to a boil over medium-high heat.
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Once boiling, reduce the heat to medium-low so the milk simmers gently with small bubbles rising to the surface.
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Add the drained rice and the bay leaf to the simmering milk.
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Stir frequently with a wooden spoon or spatula, scraping the bottom and sides of the pot to prevent scorching.
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Simmer the mixture for about 20 to 30 minutes, or until the rice grains have broken down and the milk has reduced by one-third, stirring occasionally.
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Stir in the sugar and ground cardamom.
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Continue to cook for another 5 minutes, stirring constantly, until the sugar is fully dissolved and the mixture thickens slightly.
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Remove the pot from the heat and discard the bay leaf.
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Stir in the sliced almonds.
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Allow the kheer to cool to room temperature, then refrigerate until completely chilled before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 516.4kcal
- % Daily Value *
- Total Fat 11.8g19%
- Saturated Fat 4.8g24%
- Cholesterol 12.2mg5%
- Sodium 245.0mg11%
- Total Carbohydrate 86.0g29%
- Dietary Fiber 7.5g30%
- Sugars 60.3g
- Protein 24.5g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Kheer keeps well in the refrigerator for up to 3 days. It will thicken significantly as it cools; you can stir in a splash of warm milk to loosen it before serving if desired.
Ingredient Substitution: You can substitute the ground cardamom with a teaspoon of rose water and a pinch of saffron strands soaked in warm milk for a different traditional flavor profile.
Cooking Tip: Use a tall, heavy-bottomed pot to prevent the milk from boiling over. Constant stirring, especially during the first 15 minutes, is crucial to prevent the milk solids from sticking and burning on the bottom.
Texture Note: The kheer should be slightly thinner than your desired final consistency when you remove it from heat, as it will continue to thicken as it cools and refrigerates.
