Rice Kheer Recipe | How To Make Chawal Ki Kheer At Home | The Bombay Chef - Varun Inamdar

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and dairy-free.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil offers a unique flavor and is dairy-free.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide healthy fats and are often less expensive.

Heat milk in a pan on moderate flame, reserving 3-4 tablespoons for later.

Soak long grain rice for 30 minutes and drain.

Break some of the soaked rice grains into smaller bits while leaving the rest whole.

Add the broken and whole rice to the heated milk.

Stir the milk continuously to avoid overspilling.

Cook the rice in the milk for 12 to 15 minutes, stirring every 3 to 5 minutes.

Check the doneness of the rice by pressing a grain; it should mash easily when cooked.

Once the rice is cooked and the milk thickens, add sugar, cardamom seeds, and saffron strands.

Add golden raisins to the mixture after the sugar dissolves.

Mix vanilla custard powder with the reserved cold milk until smooth, ensuring no lumps.

Increase the flame and bring the mixture to a bubble before adding the custard mix.

Stir the custard mix into the kheer, which will thicken and turn pale yellow.

Turn off the flame and transfer the kheer to a serving bowl.

Garnish with additional saffron strands, cardamom seeds, and almond flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens