Kheer Recipes

KHEER

Steps:

• Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
• In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
• Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
• Remove from the heat. Sprinkle with the rose water.
• Serve warm or chilled in dessert bowls.

KHEER RECIPE, HOW TO MAKE RICE KHEER

Steps:

• Wash rice a few times & drain completely. Chop the nuts & set aside.
• Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom.
• Then pour milk & bring to a boil.
• Keep stirring the milk often to prevent the fats getting stuck to the bottom.
• Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.
• Keep stirring often to prevent the milk getting scorched at the bottom.
• Stir in the sugar and continue to cook until the rice kheer turns thick.
• Keep stirring often in between to prevent burning.
• Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes.
• Turn off when the rice kheer reaches a desired consistency, slightly runny.
• Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.
• Optional - Most people don't like ghee in their kheer. You can also skip this. Heat 1 tbsp ghee in a small pan and fry the cashews until golden.
• Then add raisins and stir until they turn plump. Remove them and set aside.
• Press the saute button.
• Optional - add 1 tablespoon ghee or butter to the inner pot of the Instant pot. Fry the cashews until light golden. Then add raisins and fry for 30 seconds. Remove to a plate.
• Pour ¼ cup water to avoid burning and then pour milk.
• Then add rice & sugar to the inner pot of Instant pot.
• Mix all of them together. Secure the lid of the instant pot.
• Position the steam release handle to sealing. Next press the porridge button.
• Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
• When the float valve drops, open the lid and add cardamom powder & rose water. Stir well.
• Rice kheer will be runny at this stage. Give a good stir.
• For a thicker consistency you cook on saute mode for a few mins until thick. It will thicken further after cooling.
• Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.

KHEER - THE WORLD'S YUMMIEST ONE!

Steps:

• Wash the rice in 2-3 changes of water.
• Drain and keep aside.
• Now pour the fresh milk into a large pot.
• Bring to a boil.
• Add rice.
• Cook on slow fire for 10-15 minutes, stirring occasionally.
• Bring to a boil twice again.
• Stir constantly.
• Lower flame and check if the rice is soft.
• Stir in cardamom powder.
• Add the milkmaid (make sure that the flame is low).
• Cook for another 5-7 minutes, stirring constantly.
• Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
• Remove from flame.
• Transfer kheer into a large serving bowl.
• Garnish with chopped nuts.
• Do NOT cover the bowl.
• Allow the kheer to cool down to room temperature.
• Cover.
• Refrigerate.
• Serve cold, or rather, like mom says,"Dig in"!

CARDAMOM KHEER

Steps:

• Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
• Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible flowers as finely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.

KHEER (RICE PUDDING)

Steps:

• Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
• Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

INDIAN RICE PUDDING (KHEER)

Steps:

• Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
• Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
• Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
• Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.