How to cook Kheer - Rice Pudding: King of Desserts

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How to cook Kheer - Rice Pudding: King of Desserts



This video will show you how to quickly make Nepali Kheer   aka Rice Pudding. Kheer is considered “King of Desserts.”

This Nepalese recipe dates back to 100s of years and is considered the king of delicious food. It’s made during special occasions like; serve to important guests, family feasts, festivals and very auspicious life events such as weddings and birthdays.

Due to a belief it's pure, healthy and nutritious; Nepalese parents serve this as the first solid food for babies.

It is also served as a dessert and is delicious either hot or cold.

Here are my ingredients. Again, adjust per your taste or dish size.
Jasmine rice ½ cup. Can be substituted with Basmati. 
After washing, I left it soaked in lukewarm water for about 2 hours.

Butter- 1 and ½ tablespoons. Can be substituted with pure Ghee (clarified butter).

Saffron (optional)- small amount.
Cinnamon Sticks- 2 small pieces
Cardamom Pods- 3 pieces
Cloves- 3 pieces
Sugar- 2 and ½ tablespoons
Coconut Powder- 2 tablespoons
Grated Almond- 2 tablespoons
Milk - 5 cups

Next, I’m going to crush cinnamon sticks, cardamom and cloves using mortar and pestle.
I’m gonna use a deep non-stick pan today.
While this pan is heating-up, warming milk in another stove. Heating up to lukewarm.
Pan is hot, adding butter.
Be cautious, butter burns quickly. Adding rice.
Rice was already washed and soaked, This is only rice. Stir-fry for about 3 minutes.

Kheer from Jasmine rice is more thicker.
After 3 minutes, pour milk.
For the next 15 minutes, frequently stir to mix-well and to avoid milk from burning.
After about 12 minutes of boiling and stirring, add saffron. It’s optional.

It's 15 minutes after, and feels porridge-like consistency while stirring.
Keep the stove to medium heat.
Continue to stir frequently.
Add coconut powder. Could be substituted with dried coconut slices.
Grated almond next. Stir.

For more flavor, add raisins, cashews and walnut.

Next, add crushed mix of cinnamon sticks, cardamom and cloves.
And then sugar.
Keep stirring for another 5 minutes.

Looking at the texture, it’s almost ready. Can be left in a room-temperature for few minutes to let it harden itself.

Going to cook for another 2 minutes.
Aroma is extremely delicious.
After leaving outside for few minutes, it will get thickened.

It’s now ready.
It’s a Nepalese tradition to set aside small portion of freshly made meal as a offering to god. I’m doing just that.

Adding a pinch of coconut powder on top.

I like to eat while it’s hot.
Going to taste some now.

Yummy. It’s really delicious!!

Please try this recipe and let us know how it went.