Kheer | Rice Pudding
Introduction | Origin of Kheer
Few dishes in Pakistani cuisine have the cultural and culinary significance that Kheer does. Kheer is a scrumptious rice pudding that has lasted the test of time, gracing festive events and everyday meals alike. It is known by numerous names across Asia, such as payasam in the South and firni in certain parts of the North. In this article, we’ll look at the origins, variations, and techniques of making this delectable treat. Kheer’s ancestors can thus be traced back many hundreds of years. This classic recipe has changed over time, adapting to regional tastes and combining a variety of ingredients. The base of kheer is a simple yet deep blend of rice, milk, and sugar that connects with both tradition and creativity.
Basic Ingredients and Variations
Although kheer does not have many ingredients, it is cooked and served differently in different places based on the distinct taste of that region. The key ingredients are:
1. Rice
Due to its aromatic flavor, Basmati rice is the favored choice for kheer, but other varieties can be used as well. To create a creamy texture, rice is often soaked before cooking.
2. Milk
The predominant liquid component is whole milk, which contributes to the dish’s richness and creaminess. For a novel touch, some recipes utilize coconut milk or condensed milk or even addition of cream.
3. Sugar
Sweetness is an important component in kheer. While white sugar is typically used, alternatives such as jaggery or palm sugar can be utilized to add a unique flavor.
4. Nuts and Dry fruits
Almonds, cashews, raisins, and pistachios are frequently used to improve the texture and add a delicious crunch. Saffron (not my preference) and cardamom are two typical spices that are used to infuse a warm and aromatic flavor. I also like to add rose water for flavor enhancement.
Proportions of Ingredients
Rice: 2cups
Milk: 5cups
Sugar: 1 and a half cups (I don’t prefer overly sweet deserts)
Nuts: mix 3/4 cup
Water: 1ltr (for boiling rice)
Rose Water: 1-2tbsp
Cardamom: 5-6 (seeds and skins separated)
Cloves: 2-3 (optional)
Silver ٖfoil: 2-3 (optional)
Preparation of Kheer | Step by Step
- Thoroughly rinse the rice and soak it for half an hour
- Add water in a pot and let it boil
- In another pot add milk and let it simmer on medium flame
- Once water starts to boil add rice in it and let it cook
- Add cardamom skins and a few cloves in boiling water to make the rice more aromatic
- Make sure that your rice is over boiled as it will help it to mix with milk
- When rice becomes very soft switch off the flame, drain the water, and take out both cardamom skins and cloves. Mash the rice with the back of the spoon or masher to break it down. I always prefer to spill off excess water to avoid starch as you can read in my other recipes in cooking section
- Meanwhile, don’t forget to stir the milk randomly to avoid it sticking to the pot
- Add rice into the milk and let it cook with periodic stirring and let it simmer
- Coarsely ground the nuts and add them in the mixture
- After 15 minutes or so both the rice and milk will start converting into a coarse paste. Keep on cooking on low to medium heat until the texture becomes creamy. Add sugar and keep stirring
- At this point, you can also add rose water
- Add coarsely ground cardamom seeds to enhance the flavor
- Keep stirring till you get a creamy texture. Turn off the flame and let it cool to room temperature
- Don’t forget to stir randomly to avoid uneven thickening
- Time to dish out while it is still warm and garnish with silver foil and nuts and put your desert in the fridge
- Serve it cold!
Note: Kheer has very basic ingredients and the challenge is really not to let it stick to the pan or over boiling the milk that it turns brown. The key to this dish is constant stirring and patience.
Enjoy!!
