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Creamy Kheer Recipe (Indian Rice Pudding)

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Kheer
A bowl of kheer
Alternative namesPayasam, Payesh, Ksheeram, Doodhpak, Meetha Bhat
Place of originSouth India
Main ingredientsRice, milk, sugar, cardamom, jaggery, saffron, pistachios or almonds
VariationsBarley kheer, Kaddu ki kheer, paal (milk), payasam, payesh, chhanar payesh (payesh made with chhana or paneer)
Basmati rice. Jasmine rice and Basmati rice varieties are my favorites to use to make rice kheer. Milk - Plain full-fat milk is used for this recipe. If you wish to make it vegan, kheer tastes best with almond milk or coconut milk.);})();(function(){window.jsl.dh(2My8ZsLdGMH_wPAP0_CF8A8__109,
Kheer | Rice Pudding, Indian Cuisine & Sweet Dish | Britannica.
Use full fat Milk always. 3. Simmer the milk on slow flame initially so the balie is formed on top of the milk - this will give richness to the kheer and you won't need to add additional cream.
Its reliance on rice, milk, and sugar as primary ingredients contributes to its higher carbohydrate and fat content while lacking adequate protein. Consuming Kheer in moderation as an occasional treat is reasonable, but relying on it as a regular dessert may not align with a balanced diet.