COOK TIME
40 mins
TOTAL TIME
1 hour 10 mins
rice kheer - a favorite Pakistani dessert (also popular in India) made with basmati rice, milk, nuts and saffron.
RECIPE TYPE: dessert, sweets
CUISINE: Pakistani
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- 1 litre full organic milk
- ¼ cup basmati rice
- 5 to 6 tbsp sugar or as required
- 6 green cardamoms/hari elaichi, powdered
- a pinch of saffron/kesar
- 15-20 almonds/badam, blanched and sliced
- 12-15 cashews/kaju
- 1 tbsp golden raisins
INSTRUCTIONS
- rinse the rice till the water runs clears of the starch.
- soak the rice in enough water for 30 minutes.
- heat milk and let it come to a boil.
- meanwhile drain the rice and keep aside.
- reduce the flame and add the rice.
- stir and simmer the milk and let the rice grains cook.
- the whole process of the rice in the milk takes about approx 35-37 minutes on a low flame.
- you want the rice to really cook well and the kheer also thickened somewhat.
- after the rice is added, add the sugar.
- stir and continue to stir often so that lumps are not formed.
- scrape the sides of the pan and add this dried milk into the pan.
- meanwhile in a microwave safe bowl take the almonds and cover it with water.
- microwave on high for 2-3 minutes.
- let the almonds cool and then peel them.
- slice them along with the cashews. rinse the raisins and keep aside.
- take the cardamoms in a mortar-pestle and then powder them finely.
- remove the peels and keep the powdered cardamom aside.
- when the rice is almost ¾th done, add the almonds, cashews,cardamom powder and saffron.
- cook further till the rice grains are completely cooked.
- the kheer would also thicken by then.
- remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
- switch off the flame and add the raisins. stir.
- you can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
- this rice kheer stays good for 1-2 days in the refrigerator.
NOTES
rose water can also be added to the rice kheer.
Repeat blog from my own blogs:
Comments
Hello Mishaiki, it is a very nice sweet, thanks for sharing! Here we make it in a more simply way. Just with rice, milk, sugar and vanilla powder. When we serve it we add cinnamon on it.
dara
Chatnee and kheer are like north pole and south pole.
Chatnee is too spicy. Kheer is too sweet.
But both are everybody's favoruite
Dow cheez, main bahut pasand. Chatnee aur cornflakes. Tumara dish eysa. I like the Pakistani chatnee very much and cornflakes mixed with milk. It seems to me like them, absolutely delicious!
Whenever we have cooked Kheer at home this was from not less than 5 lire milk. My wife never liked it to make in small quantity. Then she used to distribute it to neighbours, and closed relative, or invite them on dinner.
Thanks Robbie for the comments. I will check.
Hi, Mishaikh!
Sorry I missed your blog. This is fantastic! I never heard this sweet dish before. This must be a very flavorful dish because of the different nuts. Your dish reminds me of a dessert that I usually cook during special occasions especially on New Year's Eve. It's the sweet glutinous rice (a dark purple type) cooked with coconut milk and sweet pieces of jackfruit strips and ginger. We call it here 'Biko'. I wonder if I could add some almonds and cashews the next time I cook it.
Thank you for sharing your traditional dish! I highly appreciate it! Since this is a writing challenge entry, I couldn't help noticing the basic errors in your sentences. I'm sure you'd figure that out. Hint: all of them have the same typos.
Wishing you a sweet week!
Robbie :)
Thanks Elf, I am sure this kheer must have been made in your house to by you or mother.
No AG we do not use starch, but we use rice soaked in water. (I think it is same as starch, because starch is also made from rice).
We have this dish in our cuisine also. It's very traditional. We call it "Cooked Rice and Milk". but we use flavors other than cardamoms and saffron.. I think you also omit to mention the starch which is used to thicken the milk..
Thanks for sharing :)
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