Kheer (Rice Pudding)
Kheer or payasam is a thick rice pudding.
Medium
🍛 IndianTotal Time
60 minutes
Servings
6
Ingredients
Everything you'll need to make this recipe
1
1 L (4 cups) milk
2
250 ml (1 cup) long grain white rice
3
125 ml (½ cup) white sugar
4
65 ml (¼ cup) sultanas (raisins)
5
6 cardamom pods
6
65 ml (¼ cup) slivered blanched almonds
7
15 ml (1 tbsp) rosewater
Instructions
Step-by-step guide to making this recipe
1
Bring the milk to a boil. Stir regularly to prevent scorching.
2
Add rice and simmer slowly until thick (about 20 minutes).
20 minutes
3
Stir in the sugar, sultanas, and the ground cardamom seeds. Cook for 5 minutes.
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.