Rice Kheer is a popular rice pudding dessert made in most Indian and Pakistani homes. It just requires a few basic pantry staples such as rice, milk and sugar and some dry fruits.
Cuisine Indian, Pakistani, Pakistani/Indian
Keyword kheer, kheer recipe, rice kheer
Cook Time 1hour15minutes
Total Time 1hour15minutes
1/8cupriceI used basmati rice
200grams190 ml evaporated milk
1/4cupslivered pistachiosor your choice of dry fruits
Add milk and rice to a heavy based pot (I used a dutch oven pot) and bring to a boil.
Once the milk and rice have come to a boil, lower the heat to low and cook for about one hour and fifteen minutes. Be sure to keep the heat very low while cooking the kheer, to avoid the milk scalding on the bottom of the pot. Keep stirring every few minutes during this time.
Once the milk has reduced quite a bit (refer to pictures above) add the evaporated milk and cook for a few minutes while stirring.
Now add the sugar. Cook for a minute or two and add the pistachios. Now cook for 5 minutes or so, while stirring until the kheer has thickened to your liking. The kheer will also thicken further while cooling down.
Transfer the kheer to a serving dish, and let it cool at room temperature until it is completely. I usually let my kheer cool completely for about 2 hours or so.
Now cover the kheer with plastic wrap or foil, and place in fridge to cool for a few hours.