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Kheer Recipe | Rice Kheer

FAQ

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(kM28Zuv9Op7BwPAPgOOEuAQ__25,
Well, here are some pro tips and tricks to fix the texture and taste of a thin and bland Kheer. If the Kheer is too thin, you can thicken it by mixing 1-2 tablespoons of rice flour or cornstarch with a small amount of cold milk to create a paste. Stir this paste into the Kheer and simmer until it thickens.
Step 1: Wash rice and pressure cook it in milk for 10 minutes (or cook on slow flame, until the rice is soft). Step 2: Add Nestlé MILKMAID and cook for another 5 to 7 minutes, stirring constantly, until the Rice Kheer reaches the desired consistency. Step 3: Remove from the flame.
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)
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.

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