Welcome to SPN

Register and Join the most happening forum of Sikh community & intellectuals from around the world.

Sign Up Now!
  1.   Become a Supporter    ::   Make a Contribution   
    Target (Recurring Monthly): $200 :: Achieved: $98

Kheer (Rice Pudding)

Discussion in 'Cooking & Recipies' started by spnadmin, Apr 24, 2011.

  1. spnadmin

    spnadmin United States
    Expand Collapse
    1947-2014 (Archived)
    SPNer Supporter

    Jun 17, 2004
    Likes Received:

    2 cups coconut milk
    2 cups milk
    3 tablespoons white sugar
    1/2 cup Basmati rice
    1/4 cup raisins
    1/2 teaspoon ground cardamom
    1/2 teaspoon rose water (optional)
    1/4 cup sliced almonds, toasted
    1/4 cup chopped pistachio nuts

    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.


    Attached Files:

    • Like Like x 2
  2. Loading...

    Similar Threads Forum Date
    Kheer Bhawani-a symbol of Hindu-Muslim amity (India Daily) Interfaith Dialogues Jun 18, 2005

  3. spnadmin

    spnadmin United States
    Expand Collapse
    1947-2014 (Archived)
    SPNer Supporter

    Jun 17, 2004
    Likes Received:
    More about Kheer

    Recipe: Kheer
    Category Dessert
    Region Northern and Central India
    Also Called Payasam (in Southern India)
    Descriptive English Name Indian Rice Pudding
    Served Piping hot. Can also be refrigerated and served cold (not frozen).
    Serves 4
    Cooking Time 25 minutes

    India boasts of a variety of sweet desserts to pamper the sweet toothed. One of the most common desserts is a very simple preparation of rice and milk. This pudding, called "Kheer", is made with either toasted vermicelli or rice and is my favorite Indian dessert. No wedding or festival is complete without Kheer on the menu. This creamy and sweet stovetop pudding is fairly quick and easy to prepare.

    Kheer recipes have evolved to suit regional and personal preferences. Every part of India has its own version of Kheer. The essential ingredients are milk and sugar, but you can vary your Kheer by replacing rice with vermicelli, semolina, and even carrot. Kheer made of almonds is also a popular variation.

    3 - 4 cups of whole milk, diluted with 1 - 2 cups of water (The proportion of water will determine the thickness of the Kheer.)
    1 cup rice (it is best to use an Indian variety like basmati rice)
    1 cup condensed milk
    1/2 cup sugar
    1 tablespoon raisins
    1 tablespoon of dry roasted cashew nut pieces. (Cashew nuts can be substituted with almonds or pistachio)
    1 teaspoon finely powdered elaichi (cardamom) seeds

    - Boil the rice in the milk on a medium flame until the rice is cooked.

    - Make sure you stir frequently; otherwise your milk may burn at the bottom of the vessel.

    - Add the condensed milk, sugar, raisins, and nuts. Stir till the sugar dissolves and the mixture thickens.

    - Add the cardamom and serve hot.

    Smart Tips
    - Give your Kheer a flavor of the East by sprinkling a few strands of saffron over it. You could also add slivered almonds and pistachios.

    - If you do not want to slave in the kitchen, use cooked rice leftover from the previous meal. Make sure that your cooked rice did not have any salt in it.

    - You can serve Kheer either piping hot or cold. Cold Kheer tastes divine with shavings of almonds and pistachios.

    - If you are counting the calories, you can replace milk with a non-dairy product. Use sugar-free supplements instead of sugar and you have an instant low-cal dessert.

    - Alternative natural sweeteners are honey and rice syrup.

    At one extreme, Kheer can be as dense as shown in the adjoining picture. Usually Kheer is much more fluid than this, but some people prefer to keep cooking on low heat until the milk thickens. I prefer Kheer of a medium consistency, but my family members prefer very liquid Kheer -- the kind you could drink in a cup!

    Note: Kheer recipes can be of many different types. Make sure to visit some of the other kheer recipes we have here:


    Apple Kheer Recipe
    Badam Kheer Recipe
    Bengali Kheer Recipe
    Kheer Recipe Punjabi
    Kheer Puri Recipe
    Hyderabadi Kaddu Ki Kheer Recipe
    Dalia Kheer Recipe
    Carrot Kheer Recipe
    Paneer Kheer Recipe
    Lauki Kheer Recipe
    Kheer Recipe Condensed Milk
    Kaddu Ki Kheer Recipe
    Fruit Kheer Recipe
    Coconut Kheer Recipe
  4. Kanwaljit Singh

    Kanwaljit Singh Ireland
    Expand Collapse
    Apache Spark, Scala developer
    Writer SPNer

    Jan 29, 2011
    Likes Received:
    Are you asking people to learn up how to make Kheer? So that tomorrow their children don't become Muslims?
  5. spnadmin

    spnadmin United States
    Expand Collapse
    1947-2014 (Archived)
    SPNer Supporter

    Jun 17, 2004
    Likes Received:
    Kanwaljit Singh ji
    japposatnamwaheguru: japposatnamwaheguru:

    I have to be a good citizen, don't you think? These are basic recipes. We have to get it right! welcomekaur
  6. Randip Singh

    Randip Singh
    Expand Collapse
    SPN Sewadaar
    Historian SPNer Supporter

    May 25, 2005
    Likes Received:
    i love just plain, cold kheer yum yum.

    No pista, no nuts, no coconut....just plain. icecreammunda
    • Like Like x 1
  7. zenfunpeaceandjoy

    Expand Collapse

    Aug 29, 2009
    Likes Received:
    :grinningkaur: mmmm :grinningkaur: I know what I'll be doing this saturday! I love rice pudding and so will treat my wife to a tasty delight!!!


    feeling hungry now!!! icecreammunda
    • Like Like x 1
Since you're here... we have a small favor to ask...

More people are visiting & reading SPN than ever but far fewer are paying to sustain it. Advertising revenues across the online media have fallen fast. So you can see why we need to ask for your help. Donating to SPN's is vote for free speech, for diversity of opinions, for the right of the people to stand up to religious bigotry. Without any affiliation to any organization, this constant struggle takes a lot of hard work to sustain as we entirely depend on the contributions of our esteemed writers/readers. We do it because we believe our perspective matters – because it might well be your perspective, too... Fund our efforts and together we can keep the world informed about the real Sikh Sikhi Sikhism. If everyone who writes or reads our content, who likes it, helps us to pay for it, our future would be much more secure. Every Contribution Matters, Contribute Generously!

    Become a Supporter      ::     Make a Contribution     

Share This Page