Rice Kheer
By Nmami Agarwal 02-Oct 2024 Reading Time: 3 Mins
Rice Kheer is a classic Indian dessert that embodies warmth and comfort. This creamy pudding made from rice and milk is sweetened with jaggery and flavored with cardamom, making it a delightful indulgence. The addition of nuts and coconut enhances its texture and nutritional value, making it a perfect treat for festivals and special occasions.
For a Serving Size of Two:
Ingredients:
- 60 grams rice (preferably basmati or any short-grain rice)
- 500 ml milk
- 1 tablespoon jaggery (grated, adjust to taste)
- 2 teaspoons grated coconut (fresh or desiccated)
- 2 teaspoons chopped nuts (e.g., almonds, cashews, pistachios)
- 1/4 teaspoon cardamom powder
- A pinch of salt
- A few strands of saffron (optional, for flavor and color)
- Water (as needed for soaking and cooking)
Procedure:
- Rinse the rice under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a heavy-bottomed pan, add the soaked rice and 500 ml of milk. Bring it to a gentle boil over medium heat, stirring frequently to prevent sticking. Reduce the heat and simmer for about 15-20 minutes until the rice is cooked and the mixture thickens, stirring occasionally.
- Once the rice is cooked, add the grated jaggery, grated coconut, cardamom powder, and a pinch of salt. Stir well until the jaggery dissolves completely. If using saffron, soak it in a tablespoon of warm milk and add it to the kheer at this stage.
- Incorporate the chopped nuts, reserving a few for garnish. Continue to cook for another 5 minutes on low heat, allowing the flavors to meld.
- Remove from heat and let it cool slightly. Serve warm or chilled, garnished with reserved nuts.
Nutritional Benefits:
- Calories: 200 kcal
- Protein: 7 g
- Carbohydrates: 32.3 g
- Fat: 5.8 g