Rice Kheer Recipe..How to Make Kheer at Home..Bengali Rice Kheer Recipe.. Mahavir Jayanti Special Recipe

Rice Kheer Recipe

Kheer is a rice pudding, originating from the Indian subcontinent, made by boiling with milk and sugar one of the following: rice, broken wheat, tapioca, vermicelli, sweet corn, etc. It is flavoured with cardamom, raisins, saffron, cashews, pistachios, almonds or other dry fruits and nuts. It is typically served during a meal or as a dessert. It is also known in some regions as meetha bhaat, payasam, payasa, and phirni.

Kheer is prepared in festivals, temples, and all special occasions. The term kheer (used in North India) may derive from the Sanskrit word Ksheera (which means "milk"). Other terms like Payasam or payesh (used in the Bengal region) are derived from the Sanskrit word Payasa or Payasam, which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery, and khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version of North Indian kheer, prepared during festivals and havan in Varanasi by using only milk, rice, ghee, sugar, cardamom, dried fruit, and kesar (saffron milk). It is an essential dish in many Hindu feasts and celebrations. While the dish is most often made with rice, it can also be made with other ingredients, such as vermicelli (semiya in South India, seviyan, seviyaan, sayviah, or other spellings) or tapioca (locally known as sabudana).

Rice was known to the Romans, and possibly introduced to Europe as a food crop, dating as early as the 8th or 10th Century AD, and so the recipe for the popular English rice pudding is believed by some to be descended from kheer. Similar rice recipes (originally called potages) go back to some of the earliest written recipes in English history. Lets check its recipe:-

Ingredients:-

Milk- 1litre

Whole grain rice (gobindobhog/basmati rice)-1/2cup

Sugar--½ cup

Green cardamom -1/4th tsp(powdered)

Almonds (sliced)-10

Pistachios (chopped into small pieces)-10
A pinch of saffron

Procedure:-

Wash and soak the rice in a cup of water for 30 minutes
Heat the milk in a pan till it begins to boil.
Rinse the rice and add to the simmering milk.
Add sugar in the milk.
Cook on low heat till the rice is half-cooked.
Add a pinch of saffron, cardamom powder, and pistachios.
Allow the mixture to simmer till the rice is cooked and is thick in consistency.
Stir for 2–3 minutes; then put off the flame.
Garnish with sliced almonds and pistachios and serve hot or chilled.

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