Rice Kheer From Malabar

Course: Desserts

Preparation time: 5 minutes

Cooking time: 40 minutes

Total Time: 45 minutes

Serves: 5

Ingredients:

Method:

Rinse the rice until the water turns clear. Then soak it in hot water for at least 10 minutes. After 10 minutes, drain the water and keep aside.
Take a heavy based pan and add little water in it and keep it on medium /high heat. Add milk, cardamom and cinnamon powder. Keep on stirring until it comes to a boil.
Add rice and go on stirring until it starts boiling again.
Once it starts boiling, lower the heat and let it simmer for 25 minutes, stirring after every 2 minutes.
The milk will reduce considerably after 25 minutes and the kheer would look thick. If you want the kheer super thick, cook for another 15 minutes.
Add sugar and mix it nicely. Add almond and pistachio also leaving a little portion for decoration..
Cook the kheer further 5 minutes after adding sugar and nuts. Make sure that the sugar is completely dissolved. Don’t worry if kheer doesn’t look very thick at this point. It will continue to thicken as it cools down.
Remove the pan from heat and transfer to a bowl. Decorate with nuts and at the end add few strands of saffron

Special notes:

1. Kheer can be served hot or chilled. If required to be chilled, this should be chilled and then kept in the fridge for 4 to 5 hours.
2. If using saffron, these should be mixed in 1-2 tablespoons of milk and mixed with the kheer at the same time when adding nuts.
* Instead of sugar, try using xylitol, a natural alternative to sugar that contains far fewer calories than sugar, and thus can have great benefits for those concerned about blood sugar levels. Moreover, the glycemic index (GI) of xylitol is much less than it is for sugar.

Reader Interactions