By Parvathy B Nair, Co founder of Tastejet
Kheer and payasam are the terms used interchangeably, and both have been derived from sanskrit terms ksheer and payasa both meaning “milk”
Many people prefer basmati rice since it makes the dish very flavorful. The rich, creamy and delicious taste comes from simmering the kheer on a low heat for long time
- Basmati Rice 1/4 Cups
- Milk 3 Cups
- Sugar 1/4 Cups
- Cardamom Seed powder 1/4 Teaspoons
- Saffron Thread 2 Nos
- Cashew Crushed 100 Grams
- Almonds/Badam to garnish 10 Nos
Wash the rice under cold water till the water turns clear.
Soak them in water for 20-30 minutes.
After soaking, strain the water.
Meanwhile , crush or grind the cashews and keep aside.
Rice Kheer Recipe
Take milk on a heavy bottom pan, bring it to boil under medium heat.
Once it starts boiling add rice. Stir well and simmer the flame.
Let it cook for 15-20 minutes or till the rice gets tender and cooked.(it should be able to mash properly when pressed with fingers)
Add grind cashews to the mixture and stir well.
Now add sugar and cardamom powder, Also saffron strands
Mix well and cook in simmer for 5 more minutes.
It should have a bit thicker consistency, when you pour with a spoon , rice and milk should fall together.
Turn off the flame. Garnish with cashew or almonds
Kheer can be served hot or as chilled.
Chilled kheer will be more thicker in consistency