The rice kheer is known by different names. in north india, this dessert is called as rice kheer, in south india it is called as payasam, while in the west, it is called as rice pudding. rice kheer is served as a dessert in many other countries including the middle-east, south-east regions. The flavoring ingredients that they use are the ones locally available and vary from one place to place.
1 cup leftover cooked basmati rice or any good quality cooked rice
2 to 2.5 cups milk
2.5 to 3 tbsp sugar or more if preferred
a pinch of salt
¼ tsp cinnamon powder/dal chini powder
¼ tsp green cardamom powder/elaichi powder
1 to 1.5 tbsp sliced almonds/badam, cashews/kaju and raisins/kishamish
1 tsp charoli or chironji (optional)
mix the leftover rice, milk, sugar, salt in a heavy-bottomed saucepan or non stick pan and cook on a low to medium flame. keep on stirring.
after 5 minutes, add the cardamom and cinnamon powder.
lower the flame and let the pudding cook for 15-20 minutes or till it starts to thicken. Keep on stirring after every few minutes.
when the rice kheer becomes slightly thick, then add the sliced almonds, cashewnuts and raisins.
you can either serve the rice kheer hot or cold. If serving cold, pour the pudding in small serving bowls. refrigerate them and serve rice kheer when cool.
If you are a dessert lover then must try it and do not forget to share this thick and creamy rice dessert recipe with your friends and family !!