Akki Payasa / Rice Kheer
Rice Kheer .. a traditional , classy , rich , creamy dessert that is very easy to make and the end result .. slurpp !!!
Ingredients
- 1/4 cup Rice ( Sona masoori / Jeera Rice )
- 1 l Full Fat Milk
- 3 tbsp Badam + Cashew, soaked & peeled
- few Raisins, soaked
- few Badam, soaked
- few Cashews, soaked
- 1 Bay leaf / Tej patta
- pinch Saffron / Kesar
- 4-5 tbsp Sugar
- 3-4 Cardamom / Elaichi
- 2-3 Cloves
- little Nutmeg
- pinch of Salt
Instructions
- Wash and soak jeera rice or sona masoori for about 15-20 minutes . Soaking the rice makes it easier to cook .
- After 15 -20 mins, drain the water , rub and crush the rice grains a bit with your palm such that the grains break to more short grains , coarse pieces etc . This helps in giving a beautiful texture to the kheer , by blending rice and milk well.
- Also blanch 3-4 tbsp ( almonds and cashews ) in hot water for 15-20 mins . De skin badam .To a blender , add soaked cuts , add 1/4 cup milk and blend very very smooth .
- Also i have soaked few raisins , cashews and almonds , which i will chop and add to the kheer towards the end.
- Take 1l full cream milk on a heavy bottom pan . Add a bay leaf to the milk . Boil the milk on a medium flame. Stir at intervals so that the milk does not burn at the bottom of the pan. Once milk starts to boiling , reduce it to low flame.
- Add drained raw rice , saffron strands and stir the milk. Simmer and cook the rice on low heat. No need to cover the pan when the rice is cooking. Make sure you, boil the milk stirring in between , scrape the sides of the pan and add the solidifies cream back to the kheer .
- Mash the rice frequently with the back of the ladle while cooking. It may take 15 – 20 mins for the rice to cook well ( around 90 % ) and milk to thicken .
- Once the rice is cooked and milk has reduced to 3/4th of its volume, add sugar , nuts paste , chopped nuts and raisins . Stir well.
- Simmer and cook for 5 minutes . Check for sugar, add more if required.
- Finally , when the sugar has dissolved and milk has thickened and kheer is creamy, add cloves cardamom powder and nut meg powder . Add a pinch of salt . Mix well and switch off . Note that on cooling, Rice Kheer thickens more.
- Rice kheer is ready to relish . Enjoy it hot / warm / chilled .
Notes
This post was originally published on Aug 1 2017 and re published on Jan 18 2024 with better images and description