KHEER RECIPE, HOW TO MAKE RICE KHEER
The only ultimate rice kheer recipe you will ever need! Make this Indian rice pudding in a regular pot or instant pot, it turns out super delicious, creamy and aromatic. This makes a great dessert for any occasion. Serve warm or chilled.
Provided by Swasthi
Categories Dessert / Sweet
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 307 kcal, Carbohydrate 40 g, Protein 10 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 105 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
SWEET RICE
Sweet Rice, an Indian Cuisine, tastes a lot like ice cream. This sweet milky dessert acts as a "pepper neutralizer" after eating hot and spicy dishes.
Provided by Felix
Categories Desserts
Time 25m
Number Of Ingredients 9
Steps:
- Bring water to a boil over a medium flame. Add cinnamon sticks. Continue to boil for about 2 minutes
- Wash and add rice. Boil until very soft and sticky. (Note: Add more water if necessary if the rice hasn't reached a soft consistency.)
- Add evaporated milk, condensed milk and vanilla or mixed essence. Lower flame. Stir occasionally to prevent the rice from sticking. When mixture thickens and looks like a thick porridge, remove from heat.
- Stir in raisins and cherries. Let cool for 15 minutes before serving or alternatively serve cold.
Nutrition Facts : Calories 228 kcal, Carbohydrate 39 g, Protein 6 g, Fat 5.6 g, Cholesterol 21 mg, Sodium 82 mg, ServingSize 1 serving
SWEET RICE
Often called Arroz con Leche, this is a sweet custard-like pudding. I haven't had a single person not love this traditional Mexican rice pudding. You might want to double the recipe!
Provided by crys7422
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.
Nutrition Facts : Calories 418 calories, Carbohydrate 54.3 g, Cholesterol 89.6 mg, Fat 18.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 11.1 g, Sodium 75.8 mg, Sugar 24.1 g
INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
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