Rice Kheer

Rice Kheer - foodbound.wordpress.com

Ganesh ji, Ganapati , Vinayaka … Synonyms for many, a brother to me.

He’s been a friend, a guide and a Big Brother to me for as long as I can remember & holds a special place in my heart and soul. I talk, He listens, I ask, He gives, I seek, He guides, I fight, He Ignores (me :P) …. We’ve had our share of love, laughter, loving and not so loving moments, but by the end of the day, I find my Peace with HIM.

As the God of beginnings, he is honored at the start of rituals and ceremonies and today being “Ganesha Chaturthi” I would like to honor Him in my own special way. This occasion celebrates the Birthday of Ganesha and now, also, the Birth of my Blogging venture – Foodbound! To celebrate both and to celebrate Life – here is a special treat for All – Rice Kheer!

Rice Kheer - foodbound.wordpress.com

Kheer is an Indian dessert cooked with rice, milk and sugar, flavored with nuts and saffron . It is usually prepared on auspicious occasions …  and this being one 🙂

Recipe : Serves 4


Rice Kheer - foodbound.wordpress.com

1/4 cup rice
4 cups whole milk
1/4 cup sugar (adjust to taste)
Pinch of saffron
1/8 Tsp. cardamom powder
2 Tbsp. sliced almonds
1 Tsp. Oil

1) Rinse and soak the rice for 20 minutes.

2) Heat the oil in the heavy bottomed vessel on medium heat. Add the rice and stir-fry for about 2 minutes.

3) Add the milk, cook until the rice is tender and the milk is reduced to about half. Stir often and make sure the milk does not stick to the bottom of the pan.

4) Now add the sugar, saffron, cardamom powder, almonds and simmer for a few minutes until desired consistency is achieved. Kheer will thicken as it cools down, so adjust consistency accordingly.

5) Adjust sugar & turn off the heat. Garnish with nuts of your choice .

Tips :

1) Add more milk if you feel the consistency is thicker than expected and cook for a few more minutes.

2) Make sure the nuts used are neither roasted nor salted .

Enjoy 🙂


©Foodbound, 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.


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