Rich and Creamy Chawal Ki Kheer or Rice Kheer(Indian Rice Pudding) is one of the most popular recipe for festivals and special occasions. It is made on auspicious occasions and offered as Prasad/Bhog to the Divine.
Made with Basmati Rice, Milk, Nuts and Raisins, rice kheer or chawal ki kheer is a creamy rich dessert which everyone loves to enjoy as dessert.
Kheer in Indian Cuisine
Kheer in Indian Cuisine, refers to sweet dessert made by boiling and thickening milk along with grains/millets. Sugar is added as sweetener and nuts and raisins are added to enhance the taste and add richness to it.
Kheer is also made using other ingredients like vermicelli, tapioca pearls(sabudana), fox nuts, almonds etc. along with nuts and other non-acidic fruits like apple and flavored with cardamom, nutmeg, saffron or rose water.
In India, auspicious occasions, festivals(like Diwali, Dussehra, Rakshabandhan), get-together, family functions or new beginnings in any form are celebrated with sweets and desserts and the most popular and favorite among all is Rice Kheer(Pudding). Known as Chawal ki Kheer or simply Kheer in the northern part and popular as Paal Payasam/Annam Payasam in the southern part of India. It is one of the most ancient desserts and is also offered to God in temples as Prasad.
Chawal ki Kheer or Rice Kheer, is a kind of whole food with rice for carbs, milk for calcium and proteins and nuts for vitamins and minerals. It is one of the favorites among the masses as it is easy to make though making it in traditional way takes some time but can be served to a large number of people at a time.
Ingredients to make Chawal Ki Kheer/Rice Kheer
Rice- In North India we prefer long grain Basmati Rice. This rice has to cooked properly and kind of blended with milk with grainy texture. Many people prefer short grain rice. You can also use other local varieties which are available to you.
Milk- Use full fat milk to add richness. It will take more time to thicken and you will have to add around an extra cup.
Nuts- Almonds, Cashew nuts and Raisins . Many people also add chironji.
Sweetener- Sweeten Rice kheer with sugar/raw cane sugar. You can also add jaggery.
Cardamom Powder is to enhance the flavour. You can also add 4-5 saffron strands.
Kheer is one of the most popular dessert and everyone has their own way of making it. Many people flavor it with rose water and saffron and many others also add fresh coconut along with other dry nuts like pistachios to it.
I always make Chawal ki Kheer the traditional way. I have adapted to the making of a lot of Indian sweets and desserts the shortcut way but somehow this is something that I love to make the traditional way only for festivals and special occasions!!
Can we make Rice Kheer in Instant Pot/Pressure Cooker
You can cook Kheer in pressure cooker also(electric- IP or stove top). It shortens the cooking time. Shall cover the process in a different post.
How to make Rice Kheer/Chawal ki Kheer
You need a heavy bottom pan for making Kheer. As, it takes some time to cook and thicken kheer. Milk may burn at the bottom if we use light bottom pan.
Cook rice grains properly. These should not look separate. The grains should be seen kind of dissolved with milk and that gives the creamy grainy texture of the kheer.
To start with soak rice in water for at least 20-30 mins.
Add milk in pan and switch on the flame. Keep it on medium. When the first boil comes, lower the flame and cook it for 10 minutes till it starts to thicken a bit. A layer of milk starts forming on the top, add pre-soaked rice to it and mix well. Scrape the milk from the sides of the pan also.
Add cardamom powder, raisins and half of the almonds(add other nuts also if using in the recipe). Mix well.
Now keep the flame to low and let the rice and milk cook till the whole rice is cooked and the milk is thickened.
It will take around 30 minutes. Keep on stirring kheer/pudding and scraping milk that sticks to the side to avoid burning of kheer.
Add sugar in the end and mix well, cook for 5 more minutes and then switch off the flame.
Take of off from the stovetop.
Add remaining almonds, transfer to a serving bowl and let it cool at room temperature.
Cover the bowl with cling film or with the lid to avoid layer/skin forming on top. Most of the people like it chilled but some like my hubby love to have it when it is slightly warm. It's your choice how you want to relish it.
Top it with some more nuts of your choice and enjoy the wholesome treat!!
Kheer with Plant Milk / Vegan Kheer
Traditional Rice kheer made in dairy milk is not vegan, but you can make the vegan version using the Almond/Coconut milk, but the consistency and taste might differ.
When using Almond milk you can add 2-3 tbsp of Almond meal, it will thicken the kheer quickly and give creamy texture to it.
Checkout this Quinoa Kheer made without rice in coconut milk. Kheer made with Coconut milk has nutty taste.
Shelf Life and Storage
Refrigerated Kheer stays good for about 2-3 days. Store in an airtight containers.
You can reheat Kheer in microwave at HIGH for 1-2 mins.
On stove top heat in a pan on low- medium heat.
Can we freeze Kheer
Kheer can be frozen for a couple of days. Thaw it in refrigerator and then reheat it in microwave or stove-top pan.
Do not freeze the thawed Kheer again.
The texture of Kheer may change after freezing it.
Other Kheer recipes from my blog
Stepwise pics of making Rice Kheer
Recipe Card for Chawal Ki Kheer/Rice Kheer
Chawal Ki Kheer | Rice Kheer
- Heavy bottom Pan
- Measuring Cups and Spoons
- 1 L Full Fat Cream Cream
- ¼ cup Basmati Rice
- Sugar as per taste
- 1 tsp Cardamom Powder
- Almonds as required /mixed nuts(cashew nuts/chironji/pistachios)
- 8-10 Raisins
- Wash and soak rice for at least 30 mins.¼ cup Basmati Rice
- Chop almonds(other nuts).
- Take milk in a heavy bottomed pan. Keep on medium flame to boil.1 L Full Fat Cream Cream
- When the first boil comes, lower the flame and let it boil for 5 more minutes.
- Then add rice and cardamom powder, raisins and half of the almonds(nuts) to it.1 tsp Cardamom Powder, Almonds as required, 8-10 Raisins
- Let it cook on slow flame till the rice gets cooked and milk is thickened with little runny consistency.
- Add sugar and cook for another 4-5 minutes, keep stirring continuously to avoid burning of kheer.Sugar as per taste
- Switch off the flame and take away the pan from the stove-top.
- After a while transfer it to the serving bowl and let it cool at room temperature.
- Cover with lid or cling film to avoid the layer forming on top.
- Once cool, keep it in the refrigerator to chill for 3-4 hrs and then serve garnished with rest of the almonds and some more nuts of your choice.
- If you like it warm, serve in individual serving bowls garnish with nuts.
I know most of us make kheer on festivals and special occasions, but do let me know how you liked my version and also can also give your inputs to it.
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