Kheer is a traditional Indian dessert made from rice, milk, sugar, and a variety of aromatic spices like cardamom and saffron.
This dish is similar in concept to rice pudding but with the unique addition of red rice, which gives the kheer a beautiful reddish-pink hue and replacement of milk with coconut milk. Red rice is a type of rice that is typically unpolished and has a nuttier, slightly chewy texture than white rice. It is also higher in fibre and antioxidants, making it a healthier alternative to regular white rice.
To make red rice kheer, the rice is first soaked in water and then cooked in milk until it becomes soft and tender. Jaggery is added to sweeten the mixture, along with spices like cardamom and saffron, which give the dessert a warm, fragrant flavour.
Red rice kheer is often garnished with chopped nuts like almonds or pistachios, as well as dried fruits like raisins or dates. It can be served warm or chilled, depending on personal preference, and is a delicious and satisfying way to end a meal.
Overall, red rice kheer is a delicious and healthy dessert option that is beloved in Indian cuisine. It's unique texture and warm, fragrant flavours make it a comforting and satisfying dessert that is perfect for any occasion.
1 cup Red Rice
1.5 cups thin coconut milk
1 cup thick coconut milk
¾ cup jaggery powder
3-4 nos cardamom pods, seeds alone crushed
2 nos cloves crushed
A handful of broken cashew nuts and raisins
1. To a pan, add coconut milk. Let it simmer on medium flame and keep stirring to avoid burning the milk.
2. Next add in the red rice, and let it cook on a simmering flame until the rice is soft and mushy. Doesn't take too long, a maximum of 8-10 minutes, it will be done.
3. While the rice is cooking, take the grated jaggery in a pan, add ¼ cup of water and heat, let it melt completely, strain for impurities and keep it ready for use.
4. Do not add more water here to melt the jaggery. As this would be added back to the kheer, it might thin the kheer and will take a bit of time to boil and reduce.
5. Once the rice is cooked, add the strained jaggery to the payasam, and let it cook for another 8-10 minutes.
6. After 10 minutes, add the cardamom and clove. Let it sit on the stove for another 5 minutes for the flavours to mingle. Next, add in the saffron/kesar and let it dissolve until you see a change in the color
7. Do not allow it to boil, let it be on a simmer flame. Remove it from the stove, add the cashew nuts on top and serve warm.