Rice Kheer recipe with full video and step by step pictures. Delicious restaurant style rice kheer that's perfect for family occasions, get together or kids birthday parties. This recipe can be easily doubled or tripled if you are planning to serve for a large crowd. A must try dish if you like milk based desserts.
This rice kheer includes basmati rice, milk, sugar and dry fruits. I prepared this kheer three times and it tastes best with full cream milk. This is essentially my milk kheer, recipe but with a few changes. You will need a heavy bottomed kadai which gives you perfect results for this kheer. First, you will need to boil on the milk on low medium heat. While the milk is simmering, peel the blanched badam and slice them thinly. Next add the soaked basmati rice and cook the rice on medium heat. When the rice is 3/4 th done, add in the sugar and then continue to cook until soft and creamy. I have added 1/4 cup condensed milk and you can also skip it if you don't prefer it. For flavours add few saffron strands and cardamom powder. Now let's see how to prepare this rice kheer.
Check out my other Payasam recipes
- Pasiparuppu(Moong Dal) Payasam
- Arisi Paruppu (Rice and Dal) Payasam
- Aval Payasam
- Adai Pradaman
- Semiya javarisi Payasam
- Kadalai Paruppu Payasam
- Paal Payasam
- Nenthram Pazham Payasam
- Jackfruit Moong Dal Payasam
Rice Kheer - Arisi Payasam Recipe Details
Prep time : 20 minutes
Cook time : 1 hour 30 minutes
Serves : 10 to 15
Category : dessert
Author : Muthulakshmi Madhavakrishnan
- 2 litre full cream milk
- 1/2 cup basamati rice
- 1.5 cups sugar
- 1/4 cup condensed milk
- 20 badam
- 2 tbsp pistachios
- 2 tsp saffron strands
- 1 tsp cardamom powder
- 1 tbsp ghee
Take a bowl and add the basamati rice. Rinse well for 2 to 4 times and soak the rice with 1 cup of water for 30 minutes. Soak badam in hot water for 30 minutes.
Take a heavy bottomed kadai and add the milk. Keep the milk on medium heat and let the milk to boil. tir in between so that the milk doesn't burn in the bottom of the kadai.
In the meantime, peel the badam skins and slice the nuts thinly. You can also include cashew nuts. Dissolve the saffron strands in 2 tbsp warm milk.
Once the milk has come to boil, reduce the heat to low and add the soaked basmati rice.
Cook the rice for 20 to 25 minutes on low heat. Stir and scrape the sides of the mil for every 3 minutes.
When the rice is 75% done, add the sugar and mix well. Continue to cook the rice for 20 minutes after adding the sugar. Also add in the sliced badam and cook.
Now add the saffron milk and cook the rice kheer for another 10 minutes. Then add cardamom powder and mix well.
Now mix the condensed milk with 2 tbsp warm milk and add it to the kheer.
Finally, add 1 tbsp ghee and chopped pistachios and allow the kheer to rest in the kadai heat for another 20 minutes.
Rice kheer is ready to serve. You can serve warm or chilled. If the kheer appears thick, add some warm milk and mix well. For additional flavours you can add rose water and kewra water.