29/09/2020 02:52

Recipe of Awsome Rice kheer Cooking Basics for Beginners

by Keith Richards

Rice kheer
Rice kheer

This rice kheer recipe is a family recipe and one that I learned from mother in law. Like the other kheer versions, rice kheer is also easy to make and the entire recipe can be made in one pan or pot. Creamy and aromatic Rice Kheer aka Indian Rice Pudding is made with basic ingredients, and is the quintessential Indian I can't believe it took me so long to share a basic rice kheer recipe on the blog. Kheer recipe - rice kheer is one of the most basic desserts made with milk, rice & sugar.

Rice kheer is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Rice kheer is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook rice kheer using 5 ingredients and 3 steps. Here is how you can achieve that.

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The ingredients needed to make Rice kheer:
  1. Get 4 cups full fat milk
  2. Prepare 1/4 cup basmati rice
  3. Get To taste sugar
  4. Take 3-4 Crushed Almonds
  5. Make ready 1/3 tsp cardomom powder

Rice kheer is one of the easiest traditional Indian desserts you can make! This kheer recipe is very easy to make and required very few ingredients. All of the ingredients will be available in your pantry. Rice kheer is a common household sweet made for almost all festivals.

Instructions to make Rice kheer:
  1. To make the rice kheer.wash and soak the rice in enough water for half an hour, drain and keep aside.Rinse a deep non-stick pan and heat the milk.
  2. Add the rice, mix well and cook in a slow flame for 30 -40 mints. Add the sugar and mix well.
  3. Add the cardamom powder and add almonds. Now switch off the flame and ready To eat rice kheer and garnish with some crushed almonds.

All of the ingredients will be available in your pantry. Rice kheer is a common household sweet made for almost all festivals. The rice kheer is usually made for almost all Indian festivals and is also served as a dessert after a South Indian thali meal. Rice kheer (rice pudding) is an all-time fav of millions. The sweet, nutty, and creamy texture and the taste of well-cooked rice kheer can entice the five senses, toss you up in the sky with pure ecstasy.

This usually means that at any given rice kheer time on your cooking cycle cycles there is quite probably some one somewhere that is better and/or worse in cooking more than you. Take heart from this because the best have bad days when it comes to cooking. There are several people who cook for several factors. Some cook in order to eat and survive while others cook since they actually like the process of ingestion. Some cook during times of emotional upheaval yet others cook out of absolute boredom. No matter your reason for cooking or understanding how to cook you need to always begin with the fundamentals.

The fantastic thing is that when you’ve heard the fundamentals of cooking it is unlikely you will ever have to relearn them. Which means you can always buildup and expand your cooking skills. As you learn new recipes and better your culinary skills and talents you will see that preparing your own meals from scratch is far more rewarding than preparing prepackaged meals which can be purchased from the shelves of your regional supermarkets.

Additionally you will detect as your own experience and confidence grows you will see yourself increasingly more often improvising when you go and adjusting meals to meet your personal preferences. If you’d like less or more of ingredients or would like to generate a recipe a little less or more hot in flavor that can be made simple alterations on the way so as to achieve this objective. In other words you will begin in time to create snacks of one’s personal. And that is something which you won’t of necessity learn when it comes to basic cooking skills to newbies however, you would never know if you didn’t master those basic cooking skills.


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