Time and servings
Time and servings
Ingredients
- ¼ cup rice
- 6 cup milk
- ¼ cup sugar
- 1 tsp ghee / clarified butter
- 10 cashew / kaju (halves)
- 2 tbsp raisins / kishmish
- ¼ tsp cardamom powder
Instructions
- firstly, in a large kadai stir and boil 5 cup milk.
- add in soaked rice and stir well.
- simmer and cook for 15 minutes or until the rice grains are cooked well.
- mash the rice slightly until the kheer turns creamy.
- now add 1 cup milk and adjust consistency.
- also, add ¼ cup sugar and stir well.
- boil for 3 minutes or until the kheer turns creamy and sugar is dissolved completely.
- pour the roasted nuts over kheer and add ¼ tsp cardamom powder. mix well.
- finally, enjoy rice kheer hot or chilled for a week when refrigerated.
Step-by-step
1
Firstly, soak ¼ cup of rice in water for 20 minutes. you can use basmati rice or any short grain rice.
2
in a large kadai stir and boil 5 cup milk.
3
add in soaked rice and stir well.
4
simmer and cook for 15 minutes or until the rice grains are cooked well.
5
mash the rice slightly until the kheer turns creamy.
6
now add 1 cup milk and adjust consistency.
7
also, add ¼ cup sugar and stir well. add 6 tbsp of sugar if you are looking for slightly sweet taste.
8
boil for 3 minutes or until the kheer turns creamy and sugar is dissolved completely.
9
further in a kadai heat 1 tsp ghee and roast 10 cashew and 2 tbsp raisins.
10
roast until the cashew turn golden brown.
11
pour the roasted nuts over kheer and add ¼ tsp cardamom powder. mix well.
12
finally, enjoy rice kheer hot or chilled for a week when refrigerated.
Video
Notes
- firstly, soaking the rice helps to cook rice easily.
- also, adjust the consistency of kheer just before serving as it thickens once cooled.
- additionally, boil the milk on medium flame to prevent it from burning.
- finally, add condensed milk in place of sugar to hasten the rice kheer or paal payasam recipe.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/pal-payasam-recipe-rice-kheer-recipe/