Kheer (Indian Rice Pudding), also known as Sweet Rice, is a comforting dessert made with rice, milk, sugar, and warm spices. Popular in Indian and South African homes, it’s often prepared for prayers and special occasions. This creamy, mildly sweet dish symbolizes comfort, celebration, and togetherness.
Equipment
- 24cm pot
- Spatula
- Measuring cups and spoons
Ingredients
- 500g white rice
- 8 cups boiling water
- 1 cinnamon stick
- 1 cup sugar
- 6 cups full cream milk
- 400g margarine
- 1/2 tsp ground elachi (or 3 elachi pods)
Instructions
- Start by rinsing the white rice in cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky. Properly rinsed rice ensures each grain remains soft yet distinct.
- Add the rice to boiling water along with the cinnamon stick. Simmer on medium-high heat until the water reaches a gentle boil. The cinnamon infuses a warm aroma, giving the rice a subtle depth of flavor.
- Once the rice starts to soften and the water begins to reduce, add the sugar to sweeten the rice. Stir gently until fully dissolved. Do not drain the water; it should remain slightly liquid so the rice cooks evenly and absorbs the flavors when you add the milk in the next step.
- Pour in the milk gradually, a little at a time, stirring gently as you go. This helps the rice absorb the milk evenly and prevents it from sticking to the bottom of the pot or curdling. Keep the heat moderate so the milk warms slowly, allowing the pudding to become luxuriously creamy while the flavors of the rice and spices meld together.
- Add margarine and stir gently once again. This step doesn’t just enhance the flavor, it’s what gives Sweet Rice its signature richness. The margarine melts into the milk, creating a glossy, velvety finish and deepens the creamy texture that makes this pudding so comforting. Continue simmering until the milk reduces and the pudding thickens.
- Stir in ground cardamom (elachi powder). This fragrant spice adds a warm note that beautifully enhance the pudding’s creamy sweetness.
- Spoon the kheer into bowls and serve warm or chilled. Enjoy as a comforting dessert on its own or after a festive meal.
Notes
- Boiling water: Don’t add too much water at the start. It should just be enough to cook the rice. Too much will make the kheer thin and dilute the flavors.
- Stir regularly: Gently stirring the kheer as it simmers prevents the milk from sticking or forming lumps, keeping the texture smooth and velvety.
- Add milk gradually: Pouring the milk slowly helps prevent curdling and allows the rice to absorb the liquid evenly, creating a luscious, creamy consistency.