I have a sweet tooth and whenever I go to a party, I try to eat less of the main course so that I can enjoy desserts at the end. My husband is very different and he hardly ever tastes the sweet dishes. He even avoids slightly sweeter sauces served with many food items. I was pondering why do some people love sweets so much while others don’t. Not many from my husband’s family like to eat sweets. This gave me a reason to believe that having a sweet tooth or not might depend on a person’s genes. And I was vindicated when I read this post- Study reveals why some of us have a sweet tooth and others don’t.But one thing is for sure- that every body in my family loves rice kheer.
This simple but flavorful rice kheer from Indian subcontinent is made in all regions of the subcontinent with some variations.This popular dish of rice and milk is easy to make, and is very often made during celebrations, festivals, and religious ceremonies. Here I will like to mention that it is not attached to any particular religion, and is made in some form or other in many festivals in India. Apart from rice, it is made with tapioca, vermicelli, carrot, bottle gourd, etc.
Making of rice kheer requires slow cooking, so I generally prepare this kheer when I have to work in kitchen for some time. This way I can keep an eye on the kheer and stir it occasionally. There is a possibility of kheer getting burnt from the bottom, so stirring is important. Also, taking heavy bottomed pan is helpful.
Delicious rice kheer is ready
Prep time: 10 minutes Cooking time: 1 hour Servings: 4
basmati rice– 1/3 cup
full cream milk–1litre
sugar–1/3 cup (adjust the quantity according to taste)
saffron–few strands (optional)
almonds, cashew nuts, pistachios, finely chopped–1 tablespoon
a pinch of green cardamom powder
- Wash and soak the rice.
- Boil the milk in a deep heavy bottomed pan. After it starts boiling, lower the heat and allow it to simmer. Stir it occasionally.
- After about 5-6 minutes, take soaked rice and break it into smaller pieces using mortar and pestle. I did it by simply pressing it with rolling pin. If you are using small grained rice, skip this step.
- Add this rice to simmering milk, and stir properly. Add saffron strands to it. Allow the rice to cook. This will take around 15 minutes. Stir occasionally, and scrape dried milk from the sides of the pan and add it to the kheer. Add sugar and stir once again.
- Cook till the quantity of milk has halved and the kheer has thickened slightly.
- Remove from heat and add cardamom powder and garnish with nuts and resins.
It is eaten hot as well as chilled. Hot kheer is generally eaten along with meals.