Rabri Kheer
Rabri Kheer is my favorite Kheer. This kheer (Indian rice pudding) is thick & creamy like Rabri (a milk based creamy thick Indian dessert). It is a must make especially during the festive seasons. It is vegetarian & gluten free and can be easily made vegan. This kheer was made by my aunt in India & honestly after having it i could not have any other kheer. I am serious- You’ll never go back after having this! It has the texture and consistency of rabri which makes this a rich, decadent treat to have. This kheer is going to win hearts with Diwali coming up!
Happy Cooking!
Servings: 4-6 servings
Prep Time: 2-3 hours
Cooking Time: 20-30 mins
Total Time: 3 hours
Ingredients:
3 cups milk
1/2 cup heavy cream
1/4 cup rice, I used basamati- check notes
5-9 tbsp sugar (depending on taste)
3-4 strands saffron- optional
1-2 cardamom- optional
Directions:
Wash rice thoroughly. Soak it for at least 2-3 hours to overnight. Check notes & tips for rice.
Add milk and cream in a heavy bottom pan on a low- medium flame. Keep stirring it frequently so it doesn’t stick to the base or burn.
When it starts reducing add 1-2 saffron strands, this helps with flavor as well as adds a yellowish color to the kheer. (Optional)
Make sure to stir frequently!
When the milk comes to a boil add the soaked rice (without the water)
Keep stirring on a low-medium heat so it does not burn. The rice needs to cook in the milk- it should cook thoroughly in the milk. This can take upto 15-20 mins.
Keep stirring and make sure it does not stick to the base or burn.
As rice cooks, it will thicken and the liquid will reduce, it will start resembling the consistency of Rabri.
Once the rice is cooked properly, only then add sugar according to taste and mix.
Take it off the flame when sugar has melted.
Add the saffron and cardamom when off the flame. (optional).
Serve warm or chill. I like pouring it in small bowls and letting it set in that and serve cold.
When cold, it sets more like Rabri.
Garnish with sliced nuts, saffron, cardamom seeds as you like.
Notes/Tips:
Use a heavy bottom pan and make sure to stir frequently. It helps that it does not stick to the base or burn.
Rice- Use small grained rice like katarni or sama ke chawal OR use basmati. I used basmati and it can take a little longer to cook than small grained rice. Small grained rice is ideal if available to you. Make sure to soak the rice for at least 2-3 hours so it cooks well otherwise it can can take longer to cook.
If you do not soak the rice- you would need to increase the milk and cream amount by a cup (both together 1 more cup) and it will take longer to cook.
Vegan optional- swap the regular milk with almond milk and cream for vegan heavy cream and it would taste just as good.
When you add the sugar, the rice will stop cooking. So make sure you add the sugar only when the rice is cooked.
I like to set in the fridge for 3-4 hours and serve it cold and that gives it more rabri texture.
