rice kesar kheer

Rice Kesar Kheer Recipe | How to make saffron rice kheer?

What is Rice Kesar Kheer?

Kheer is basically an Indian pudding prepared by simmering milk and the other main ingredient such as rice, sabudana, dry fruits, etc till it is thick, creamy and smooth. Rice kesar kheer, as the name suggests, is a kheer prepared with rice and flavored with saffron (kesar). It is absolutely lush and tastes divine. Kheer can be prepared for special occasions or festivals or can be served as a dessert.

Let’s talk about the ingredients for Rice Kesar Kheer recipe

Rice: This is the most important ingredient. Here it is important to use the short grain rice. Basmati ki churi, as I know it, works best for this recipe. If you don’t have short grain rice, just soak the long grain ones and break them before using for making the kheer. Soaking of rice is critical, whichsoever rice you use.

Milk: Certainly full cream milk works best for any kheer recipe. However, I often prepare kheer whenever I have some leftover milk in my fridge. And that is not full cream. So if you use skimmed milk or milk with low-fat content, you can work with that. The cooking time will increase but you will get great results.

Other ingredients: Kheer is flavored with saffron. To maximize the flavor of saffron it is dry roasted and then crushed and used. It makes a lot of difference. Other than saffron I have flavored the kheer with my all-time favorite coconut. You can also add in cardamom, nuts, etc.

Similar recipes on the blog

My kids and I love kheer. And therefore I try making different kheer recipes. These have been collected and put together here.

How to serve Rice Kesar Kheer?

Serve kheer hot or at room temperature or chilled. It can be served as a dessert for lunch or dinner.

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How to make Rice Kesar Kheer?

1.This recipe serves 4-6 persons.

rice kesar kheer

2.Heat a pan slightly. Add 8-10 saffron strands (kesar ke dhaage).

Tips:Roast on a very low flame for 30 seconds.

rice kesar kheer

3.Transfer to a mortar and crush it once it cools down.

rice kesar kheer

4.Add in 1 tbsp warm milk. Keep aside.

rice kesar kheer

5.Let 4 cups of milk simmer. Add in 3 tbsp soaked short grain rice.

rice kesar kheer

6.Also add in the dissolved kesar.

rice kesar kheer

7.Next goes in ¼ cup desiccated coconut.

rice kesar kheer

8.Let it cook on low flame for 30-45 minutes or till it becomes thick. Keep in mind the kheer will thicken after coming to the room temperature.

rice kesar kheer

9.Next goes in ¼ cup of sugar. You can add up to 1/3 cup as per your liking. If you plan to serve the kheer chilled, make sure it is sweeter at this point of time because on cooling it will taste lesser sweet. I don’t understand why it so happens?

rice kesar kheer

10.Cook it for 2 minutes.

rice kesar kheer

11.Serve hot or chilled. Bon appétit!

rice kesar kheer

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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