Rice kheer is one of the most popular Indian dessert which is made for any festival or to celebrate any special occasion. Rice Kheer is very popular in North Indian along with Sabudana Kheer.
To make rice kheer also known as Indian rice pudding, basmati rice is cooked in milk, till it acquires a thick creamy consistency. Then it is flavoured with saffron, Ilaichi (cardamom) and topped with nuts and dry fruits.
Other than rice kheer, you can make various other kheer recipes like carrot kheer, apple kheer, makhana kheer and paneer ki kheer which are equally delicious.
There are many ways to make kheer, If you want a quick kheer recipe you can use condensed milk and you have a decadent rice kheer on your table in no time. So rice kheer with condensed milk can be a great option for quick Indian dessert.
Rice Kheer can be cooked with traditional method of cooking basmati rice in milk for longer time till it has a creamy texture and then sweetened with sugar or jaggary according to personal preferences.
In this Kheer recipe, I have used just the basmati rice for making this creamy and luscious Indian pudding, but there is another version of rice kheer here in which I replaced some amount of rice with ground almonds for giving it a more nutty flavour.
When these fancy desserts with vibrant artificial colours were not available in the simple days of my childhood the rice kheer that my mom makes was one of those pleasures that is associated with my festival memories so this festivals try some delicious homemade desserts that are healthy and no artificial colors or additives have been added. So it’s perfect to indulge in some homemade delights where only guilt is little bit of extra calories and no harmful chemicals and additives 🙂
If you cook this recipe and find it helpful please do share it on facebook, twitter or pin it on Pinterest this may help others too and keeps me motivated to write more.
- 150 grams basmati rice broken or tukda
- 150 grams condense milk
- 750 ml whole Milk
- 5-6 no green cardamom
- 10-12 strands saffron I used Iranian
- 3 tbsp pistachio finely sliced
Wash basmati rice till water runs clear and soak for 30 minutes. Take 2 tbsp of cold milk and soak saffron strands in the milk
Heat up the milk in thick bottomed pan and bring it to a boil. Drain the rice from water and add in the boiling milk. Reduce the heat to a slow and cook the rice in milk for 30 minutes.
Take care to stir the rice every 3-4 minutes to prevent them from sticking to the bottom
When rice is cooked and squishy add condensed milk in one go and mix well. Since you are adding condensed milk which is already sweetened you don't need to add sugar in this recipe.
Finally add in green cardamom powder and saffron strands soaked in the milk. Stir it well and switch off the heat.
Serve it in a bowl and chill it for 1-2 hours before serving. Garnish it with chopped/sliced pistachio and serve the luscious dessert.