To me, rice kheer is one dessert that matters to me more because it reminds me of happy memories of childhood, and of wonderful time I have spent with my mom who lovingly cooks this kheer during pooja as prasadam and on various occasions and get togethers.
Traditionally, she will let the milk boil till it become little thick before adding the washed and soaked rice, and again patiently let it cook till the rice and the milk turns a pinkish hue with a rich aroma, texture and flavor. At the end she will give her special touch by adding lots of chopped nuts.
I always want to match that perfect taste which I do get after many trials but her special love is missing…Whenever we meet this is one out of many of her desserts which I always ask her to make for us and happily she do that for us That’s mom’s love <3
During one of her visits she taught me this quick version of rice kheer which I loved it not because it’s simple and quick but for the reason I can use my cooked rice! Seeing pot of plain cooked rice in the refrigerator after the special dinner ….I know exactly how it feels! At times we can use it but sometimes we don’t want to have that same old thing from yesterday. Personally I don’t like leftover rice because it becomes clumsy and secondly, wasted leftovers always make me sad and I always aim to minimize them as much as possible. And yes who doesn’t like kheer??? So this recipe by mom is a perfect way to use leftover.
Hurrah for delicious rice kheer and double hurrah for no more leftover rice!
Preparation Time – 30 minutes
Serves – 4 cups
- 1/2 cup cooked basmati rice (plain leftover rice)
- 4 cups milk
- 4 tablespoon sugar
- 2 tablespoon coarsely ground almonds
- ½ teaspoon cardamom powder
- 1/4 teaspoon cinnamon powder (optional)
- 2 tablespoon chopped cashews
- Few saffron strands
How to go about it –
- Soak few saffron strands in 2 tablespoon of milk and keep aside.
- Combine rice, milk and sugar in large saucepan. Cook on medium heat, stirring constantly, for 5-7 minutes.
- Add cardamom powder and cinnamon powder.(Here in this recipe I have not used cinnamon powder)
- Reduce the heat and cook the mixture for 15 minutes or till it thickens. Stir occasionally.
- After it reaches the desired consistency add chopped cashews and almonds.
- Remove from the heat and add saffron-milk mixture to the kheer and mix well.
- Let it cool at room temperature or chill for sometime in refrigerator before serving.
- Garnish with some nuts and saffron strands and serve a perfect dessert out of left over.
- The rice should be over cooked to get a more creamy texture for the kheer.
- You can add cinnamon powder (in this recipe ¼ teaspoon is sufficient).
- VARIATION: RICE KHEER (SUGAR FREE) -Use 4 to 6 sachets of artificial sweetener, instead of the sugar.