Ingredients for Rice Kheer
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Rice Kheer
- Wash the rice in cold water and leave to soak. Place the ghee in a frying pan over a medium heat, and fry the cashews & raisins until golden brown. Set aside
- Pour the milk and water in a deep pan and bring it to a gentle boil. Drain the water from the rice and, once the milk is boiling, add the rice to the pan. Stir and cover the pan with a lid then reduce to a low heat so that the milk is just simmering. Allow the rice to cook for 5-10 minutes.
- Meanwhile, grind the cardamom and then add the cardamom powder to the rice. Add the roasted cashew nuts and raisins and stir well. Cover the pan and continue to simmer, stirring regularly. Check the rice at regular intervals until it is well cooked and soft. Remove the lid and add the caster sugar. Stir well and keep stirring to let the milk thicken. Once you feel the kheer has got the consistency of a thick curd (yoghurt) remove from the heat and add 3 tablespoons of condensed milk.
- Either set aside, allow to cool, refrigerate and serve it as custard or serve it hot from the pan.
MAMTHA SUNIL KUMAR'S HOT TIP:
Add condensed milk only after you remove the pan from the heat. The condensed milk will lose its flavour if allowed to cook.
Reviews of Rice Kheer
April 27 2014
Thank u so much Mamtha. I have tried it 2nd time myself. You would laugh if I told u what I did 1st time I forgot to soak the rice and directly added it to milk and when it was done my mother said what blunder u have committed as I was to surprise her but all went upside down.;p but now i have made it much more better than last one and I hope my dad would like it as my mother is out of town. Hope he likes it and one more thank u so much for such wonderful recipes..:)
Namita (3 reviews)
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