Otherwise, after a few hours till will become a thick, semi-solid goop. Do not thicken the kheer too much while cooking. Hence, adjust the consistency accordingly. But other than slow cooking there is no shortcut to making a perfectly creamy rice kheer. You can use the slow cook mode of an instant pot as well for making a delicious bowl of rice kheer. While slow-cooking chawal ki kheer, continuously stir it using a ladle at regular intervals. If you will add sugar at the beginning of the process the cooking time gets double and the milk does not thicken properly. Once the milk is thickened, and the rice is perfectly mushy, then add sugar. After 8 minutes, vent to release pressure manually. Once the 4 minutes are up, and the the beeper goes off, let the pressure release naturally for 8 minutes. Cook the rice by selecting Manual and set the timer for 4 minutes. The sugar is always added towards the end of the cooking process. Once you add the water and salt, close the lid of the Instant Pot. You can use non-dairy milk like coconut or almond for a vegan kheer. U prefer using full fat, organic cow or buffalo milk for making rice kheer. The rice has to be slow-cooked in milk for a desired creamy texture. Please do not use cooked rice for making kheer. Many readers in the past asked me about using cooked/steamed rice for making Indian kheer. Brown Rice or any rice with husk is also not my first choice for making any authentic kheer. In my view, the best rice for kheer is medium grain, uncooked white rice. Avoid using long grain rice like basmati for making rice kheer, as it does not give a creamy mouth feel. Stir and simmer the kheer till sugar is completely dissolved. As low as 14.99 Quantity Add to Cart Wishlist Compare Free Shipping Details More Information Reviews Product Description Shanker Jeera Samba Rice Seeraga muthu and seeraga samba, both of which are aromatic rices, are the most available varieties in the United States. Once the texture of the kheer turns creamy, add sugar. Now, slow cook the kheer till rice is soft, mushy, and the milk is thick. Add rice, fry for 3 – 5 minutes to soften the rice.Īdd milk, cardamom powder, stir and reduce the heat to the lowest setting. Soak for 20 minutes.Īfter 20 minutes, drain all the water from the soaked rice. Rinse the rice till the water runs clear. You can add a combination of either of these nuts. Nuts: Almonds, pistachio, cashew, chironji, raisins. Green Cardamom Powder: For a subtle aroma and taste. Sugar: You can add either granulated white sugar or jaggery powder. Milk: Full fat cow or buffalo milk along with cream (malai) is the soul of a good kheer. ![]() You can use any short – medium grain rice like Jasmine, Gobind bhog, Jeera Samba, Sharbati, or any other similar variety of rice. Rice: The broken basmati or the tukda basmati is what I use to make an aromatic kheer. You need only a handful of ingredients to make the most delicious rice kheer.
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