Rice kheer

Rice kheer Recipe is a popular dessert, prepared during festivals season in india. Basically, rice payasam is a rice pudding prepared by boiling rice, milk and sugar to make a thick pudding consistency. In addition, it is topped and flavored with cardamom, cashews and almonds and the preparation is very similar to vermicelli kheer and sheer khurma. Typically, kheer is served as dessert after the full course meal during the festivals, temples and any auspicious occasion.


• 1 tsp ghee / clarified butter
• 10 cashews, chopped half
• ¼ cup raw rice
• 1½ litre full cream milk
• ½ cup sugar
• ½ tsp cardamom powder

Instructions ( 1 cup =255 ml)

1. firstly, in a nonstick pan / thick heavy bottomed pan add 1 tsp of ghee and roast cashews.
2. roast cashews to slightly golden brown in colour. keep aside.
3. then add raw rice.
4. and roast them for a minute on medium flame.
5. furthermore, add 1 half litter of full cream milk and give a mix.
6. then get to a boil.
7. keep stirring in between and simmer for 30 minutes. now you can see the rice grains are cooked completely and milk has reduced to half.
8. in addition, add half cup of sugar and give a good mix. adjust the sugar according to your taste.
9. simmer for 3 minutes so that sugar gets melted completely and thickens.
10. furthermore add powdered cardamom powder.
11. also add roasted cashews and give a good mix.
12. finally serve paal payasam hot or chilled.

Recipe Credits: Hebbar's Kitchen

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