Rice Kheer

I am starting the new year with an usual sweet, that I had prepared to share with neighbors and friends around. This is one sweet that we don’t get bored with, so most festivals and occasions run on this dessert. 

1. Milk – 1 lt
2. Water – 1/2 lt
3. Salt – 1 pinch
4. Jeera rice – 1 1/2 cups
5. Sugar – 1 cup
6. Melon seeds – 4 tbsp
7. Cardamom powder – 1/4 tsp

Step 1: Wash and soak the rice in water for 15 minutes.
Step 2: Bring to boil half a liter milk mixed with half a liter water with a pinch of salt.
Step 3: Simmer the stove and add the drained rice and let it cook; stir occasionally. This may take 20 minutes time approximately.
Step 4: Once the rice is cooked well, add sugar and melon seeds. You can roast the melon seeds in ghee if you want, I prefer to add them raw.
Step 5: Let it cook for more 5 minutes and then turn off stove. Mix in cardamom powder. 
Step 6: Serve hot or chilled.

* The consistency thickens on cooling, you can dilute with milk while serving.
*. My mom does not add cardamom as jeera rice has its unique flavor. Flavoring is optional, and rose flavor also suits well for this kheer.
* Basmati rice can be used if jeera rice is unavailable.
* Nuts like almonds or cashews can be slivered and replaced for melon seeds. As few desserts use melon seeds, I use them wherever applicable.


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