HOW TO MAKE KHEER | Rice Pudding | Chawl Kheer | Step by Step Instructions | Diwali Special

Wash and soak the rice in water for about 3 to 4 hours.

Add about 2 tablespoons of water into a pot and cook the rice until it gets a little mushy (about 5 to 10 minutes).

Boil the milk separately in a heavy-bottomed pot to prevent burning.

After 10 minutes, add 2 liters of milk to the rice and cook on medium to high heat until it comes to a boil, stirring occasionally.

Bring the mixture to a boil 2 or 3 times, then reduce heat to low to medium and stir occasionally every 45 minutes.

About 30 minutes in, add cardamom seeds to infuse flavor and let it cook for another 10 to 15 minutes.

Check if the milk has turned from white to off-white and the rice has risen to the top.

Once almost done, add sugar and mix for about 2 to 3 minutes, stirring continuously to prevent burning.

Turn off the stove after 3 minutes and continue stirring until the sugar is fully mixed in.

Garnish with almonds before serving.

Equipment Needed

Dietary

Allergens