Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.
About Rice Pudding
Rice pudding is a popular North Indian dessert that is almost always prepared with rice. It is a simple and straightforward recipe that does not require any special cooking skills—even a novice can make it successfully. The only requirement is a bit of extra patience, as most of the cooking time is spent reducing the milk to achieve the correct consistency.
This rice pudding is called chawal ki kheer (chawal means rice, and kheer means pudding). You can serve this dessert either hot or cold, depending on your preference. Just cool the pudding to room temperature and then chill in the fridge before serving.
If you watch my video, below, the process of making this pudding will be much easier to understand.
|Prep time||Cook time||Ready in||Yields|
- 1 liter raw milk, full fat or full cream
- 1/3 cup rice, washed well and soaked in water for 15 minutes
- 5 tablespoons sugar
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon kesar (saffron powder), or 20-25 saffron strands
- 10 almonds coarsely crushed
- 10 cashews coarsely crushed
- Heat the milk on medium-high heat until it comes to a boil. Stir continuously.
- Now reduce heat to low, add in the soaked rice and stir well. Stirring at regular intervals we will cook the milk until the rice gets cooked and almost gels with the milk.
- After stirring the rice and milk, add the coarsely crushed almonds and cashews (saving some for garnishing the dish later), cardamom powder and saffron. Stir to mix well and raise the heat to low-medium.
- After 15 minutes of cooking, add the sugar and stir until it dissolves. Keep continuously to prevent the milk from getting scorched.
- After 30 minutes of cooking, the kheer should be quite thick. Check the sweetness and add more sugar if needed.
- Keep cooking the kheer for some more time until it is quite thick. This should take another 10 minutes or so. The correct consistency is demonstrated in the recipe video below. A thick kheer is preferred as it tastes much better.
- When done, transfer the kheer to a serving dish and garnish with the reserved coarsely ground almonds and cashews.
- Serve hot or cold, per your preference.
Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 30, 2020:
Thank you, Umesh.
bhattuc on July 30, 2020:
Rajan, this is my favourite. Love to see it here.
Dora Weithers from The Caribbean on February 04, 2020:
Here's a recipe I can and will try, both hot and cold. Thank you you very much.
Devika Primic on February 03, 2020:
I like this rice recipe so easy to make and easy access to ingredients.
Peggy Woods from Houston, Texas on February 02, 2020:
This sounds like an easy-to-make dessert. It would not be overly sweet which appeals to me. Thanks for writing about your rice pudding recipe.
Linda Crampton from British Columbia, Canada on February 01, 2020:
I've loved rice pudding ever since I was a child. Thank you for sharing your version.
Pamela Oglesby from Sunny Florida on February 01, 2020:
This recipe for rice pudding sounds easy, yet delicious. Thank you.
Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on February 01, 2020:
Great. I love it.
Nyesha Pagnou MPH from USA on February 01, 2020:
I enjoy rice pudding and this recipe looks great. Thanks for sharing.
Bill Holland from Olympia, WA on February 01, 2020:
I will pass this along to Bev. Thank you Sir!