Kheer recipe

Summary Not available

  • 4 cups )
  • water )
  • rice )
  • 6 sugar )
  • 5 teaspoon powder )
  • 10 cashews
  • 10 pistachios )
  • 2 raisins )
  • 1 ghee
  • 1 saffron
  1. Preparation Wash rice a few times & drain completely

  2. Chop the nuts & set aside

  3. How to make rice kheer Pour ¼ cup water to a large heavy bottom pot

  4. This prevents kheer from getting scorched at the bottom

  5. Then pour milk & bring to a boil

  6. Keep stirring the milk often to prevent the fats getting stuck to the bottom

  7. Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy

  8. Keep stirring often to prevent the milk getting scorched at the bottom

  9. Stir in the sugar and continue to cook until the rice kheer turns thick

  10. Keep stirring often in between to prevent burning

  11. Add cardamom powder, rose water and nuts

  12. Stir and continue to cook for 5 minutes

  13. Turn off when the rice kheer reaches a desired consistency, slightly runny

  14. Kheer thickens once it cools down

  15. Garnish rice kheer with more nuts and serve

  16. Optional – Most people don’t like ghee in their kheer

  17. You can also skip this

  18. Heat 1 tbsp ghee in a small pan and fry the cashews until golden

  19. Then add raisins and stir until they turn plump

  20. Remove them and set aside

  21. Instant pot kheer Press the saute button

  22. Optional – add 1 tablespoon ghee or butter to the inner pot of the Instant pot

  23. Fry the cashews until light golden

  24. Then add raisins and fry for 30 seconds

  25. Remove to a plate

  26. Pour ¼ cup water to avoid burning and then pour milk

  27. Then add rice & sugar to the inner pot of Instant pot

  28. Mix all of them together

  29. Secure the lid of the instant pot

  30. Position the steam release handle to sealing

  31. Next press the porridge button

  32. Set the timer to 18 mins

  33. When it is done press cancel & switch off

  34. Wait for the pressure to release naturally

  35. When the float valve drops, open the lid and add cardamom powder & rose water

  36. Stir well

  37. Rice kheer will be runny at this stage

  38. Give a good stir

  39. For a thicker consistency you cook on saute mode for a few mins until thick

  40. It will thicken further after cooling

  41. Transfer kheer to serving bowls & garnish with nuts & raisins

  42. You can also chill the rice kheer and serve

No extra notes


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