Kheer (Rice Pudding)
Category	Dessert recipes
Servings	6
Energy	1500–2100 kJ (358–502 kcal) per serving
Time	30–60 minutes
Difficulty	Category:Medium Difficulty recipes#Kheer%20(Rice%20Pudding)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Kheer%20(Rice%20Pudding) | Indian Cuisine | Dessert

Kheer or payasam is a thick rice pudding.

Ingredients

• 1 L (4 cups) milk
• 250 ml (1 cup) long grain white rice
• 125 ml (½ cup) white sugar
• 65 ml (¼ cup) sultanas (raisins)
• 6 cardamom pods
• 65 ml (¼ cup) slivered blanched almonds
• 15 ml (1 tbsp) rosewater

Procedure

1. Bring the milk to a boil. Stir regularly to prevent scorching.
2. Add rice and simmer slowly until thick (about 20 minutes).
3. Stir in the sugar, sultanas, and the ground cardamom seeds. Cook for 5 minutes.
4. Remove from the heat, stir in the almonds and rosewater, and cover until ready to serve.

Notes, tips, and variations

• You can leave the kheer boiling for much longer (several hours), until it has been significantly reduced; this provides a stronger flavour and a light-pink colour.
• You can use rice flour or vermicelli instead of plain rice.
• You can add some red soda to give it a nice pinkish-whitish colour.
• For kheer that is not too thick when cold, use 170 ml (⅔ cup) of rice instead of the amount listed above.
• If to be eaten cold, it's nicer to use double the quantities of sugar, sultanas, and almonds.

Warnings

• The main difficulty in this dish is preventing the kheer from sticking to the bottom of the pan, which requires care.