Kheer Recipe (Rice Kheer)

Method6 steps · about 55 min

1. 1

   Step 1: Wash and drain the primary 50 g (quarter cup) rice (50 g). Choose ordinary-pot steps 2–5 with optional fried garnish 6, or Instant Pot route 6 directly; do not cook both routes or combine their milk quantities.

   Uses 50 g rice · rinse water, drain and discard

2. 2

   Step 2: Ordinary pot only: add optional quarter cup anti-scorch water or grease with the separate teaspoon ghee, then add only four cups whole milk. Bring to a boil over medium heat and add the washed drained rice from 1.

   Uses four cups full-fat milk only ordinary-pot route · optional quarter cup anti-scorch water only pot route · optional teaspoon greasing ghee only instead of anti-scorch water · only ordinary pot route, same primary fifty grams

3. 3

   Step 3: Ordinary pot only: simmer over medium-low until the same rice is soft, fully cooked and lightly mushy, about 25–30 minutes. Stir at the bottom every three minutes and return milk solids from the sides to the pot.

   Simmer rice in milk · 30 minUses same pot and all selected anti-scorch input

4. 4

   Step 4: For the same pot, add the first four tablespoons from the 4–6 tbsp sugar supply. Cook about ten minutes until thick but still flowing; it thickens further as it cools.

   Thicken with sugar · 10 minUses first four tablespoons sugar only pot route · same rice cooked 25–30 minutes and gently mushy

5. 5

   Step 5: Taste the pot pudding and add only the remaining up to two tablespoons sugar if needed; simmer five minutes more if adding it. Add cardamom and chosen optional saffron, edible rose water or few drops kewra. Add the quarter cup nuts raw now or reserve all of that same nut supply for frying 6, not both.

   Uses only remaining up to two tablespoons from same 4–6 tbsp supply if needed · half teaspoon cardamom only pot route · quarter cup nuts only raw garnish route, omit if frying 6 · optional saffron only chosen flavor, pot route · optional teaspoon edible rose water only chosen flavor, pot route · optional few drops kewra only chosen flavor, pot route · same pot after ten minute sugar cooking

6. 6

   Step 6: ORDINARY-POT OPTIONAL FRIED GARNISH: if nuts were reserved at 5, heat only the separate tablespoon frying ghee and fry them light golden, then optional raisins (2 tbsp) until plump. Pour over the finished pudding. INSTANT POT only, skipping 2–5: on Sauté optionally fry the same nuts/raisins in their tablespoon ghee and reserve; otherwise keep nuts for raw garnish. Add optional anti-scorch quarter cup water or use the separate teaspoon greasing ghee, then only 2½ cups milk, the washed rice from 1 and chosen 4–6 tbsp sugar. Seal and use Porridge 18 minutes. Cancel and let pressure release naturally; open only after the float valve drops. Add cardamom and chosen optional floral flavor; if using saffron it may be added with rice. Sauté briefly if thicker pudding is desired. Serve with only the chosen raw or reserved fried nut garnish, warm or chilled. Do not add ordinary-pot milk or sugar a second time.

   Uses same ¼ cup nuts, raw or pre-fried for Instant Pot; for the ordinary-pot route use here only if reserved for frying instead of adding in step 5 · 2 tbsp raisins · 1 tbsp ghee · two-and-half cups milk only Instant Pot route skipping 2–5 · quarter cup anti-scorch water only Instant Pot route · teaspoon greasing ghee only instead of anti-scorch water, IP · 4–6 tbsp sugar only Instant Pot route, not after pot steps 4/5 · half teaspoon cardamom only Instant Pot route after natural pressure release