Almond and Rice Kheer is an Indian pudding made with almonds and rice as the base ingredients, cooked in milk and sweetened condensed milk. The addition of saffron gives it a very rich aroma.
Desserts are the favourite part of any meal for me. I can’t live without desserts. But I love Indian desserts the most…hmmm..noo I think I love Arabic desserts more…its better that I simply say ‘I love desserts’. All types of desserts….equally!! 😀
I have been making this kheer forever. My family loves this pudding. Over the years, I have made kheer with different combinations, depending on what’s on hand. The recipe below is the perfect combination of ingredients, in my opinion.
This pudding, owes its particular richness to the inclusion of whole milk, which has been reduced by nearly half during the cooking process to give a thick, creamy base.
The rice is cooked in the milk, so the rice will absorb the milk and you will have rich flavoured puffed rice grains in the kheer. The addition of sweetened condensed milk takes this kheer to a different level. The richness, is just amazing.
One of my favourite readers, Shinaz Shanib had requested to post a Kheer or payasam recipe and so I thought what better recipe than this can I share. So Shinaz, hope you like this dear. Here goes the recipe.
INGREDIENTS:
- 4 tbsp basmati rice
- 30 almonds (skin removed) plus 1/4 cup milk
- 1 tin sweetened condensed milk
- 1 litre milk plus 1/2 cup
- few strands saffron
- blanched and sliced pistachios
NOTES:
- Check for the sweetness of the kheer and add sugar if it is not sweet enough for you.
- Cardamom powder can be added as well
DIRECTIONS:
Soak rice in water for 1/2 an hour. Grind coarsely.- Grind the almonds to make a smooth paste. Add 1/4 cup of milk while grinding or after it.
- Boil 1 litre milk. Add in the rice. Cook the rice in milk for about half an hour or more, stirring regularly. By this time, the milk will have reduced and thickened.
- Once the rice is cooked, pour in a tin of sweetened condensed milk.
- Let it come to a boil.
- Add in the almond paste. Mix well.
- Add in the saffron. Let it simmer for 5 minutes.
- If the kheer is very thick for you, pour the remaining 1/2 cup of milk.
- Finally add in the blanched pistachios.
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Wow
Superb pics !!!
Looks amazing! Well done
Thank you!
Thank you so much dear….Realy appreciate ur wrk….pix r amazing as always….wil surely try it soon n let u knw
Thanks a lot Shinaz! Hope you like it.
Wow!! I too like payasams.. i got one more payasam to try..yumm..
Which rice?
Then please try this. You will like it, in shaa Allah. Oh yeah, I’ve updated the recipe. You have to use basmati rice. Thanks!
No words to say!You are simply awesome!MashaAllah!
Thanks a bunch Shazia! Just realized that you are blogger too. Just checked few of your recipes. Its really good. Bookmarked some.
Anything with almonds… I love it!!! Just love the pics a lot… but the kheer is just too good…
Thank you very much Rafeeda! I love anything with almonds too.
Looks so good. I never had a pudding like this before, thanks a lot
Thank you Keith! Glad that this caught your eye. 🙂
Hello can i use jeera rice (jeerakasaala) instead of basmathi rice…
Yes dear. You can.
Aslkm..made dis kheer. It was really good ..thank you
Walaikumsalaam. Thanks a lot for trying. Alhamdulillah that you liked it. 🙂
I hope to make this for Eid this year, iA. Please, how many servings does this recipe make? Thank you
It will be good for 4-5 people. Hope you will like it.