Hello Mullai,
Can you please post the recipe for rice kheer. Your help will be highly appreciated.
swetha
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Rice kheer (Indian rice pudding)
Hello Jayanthi, Thank you
Submitted by swethavet on Mon, 07/28/2008 - 11:24am. 
Hello Jayanthi, Thank you so much for the recipe. I tried it this weekend and it was wonderful. Thanks once again :-)
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hai swethavet, here is my
Submitted by jayanthimanickavel on Sun, 07/20/2008 - 3:41pm. 
hai swethavet, here is my recipe for rice kheer,try it and if you like it please send your comments to me. Take half cup of rice and grind it in mixie to a coarse powder.Take 2 cups of water in big vessel and bring it to boil,when it boils wash the rice once and add to the water. after 10 mts add 1 litre boiled milk to the rice and one and a half cup sugar and cook till the rice becomes mushy.But be careful and keep on stirring the kheer.when the consistency is semi liquid you can remove from the stove.this flavour is very tasty and tastes like basundi. another variation is when the the semi liquid consistency has arrived,powder10 cashewnuts and 10 elachis in the mixie and add to the kheer,stir for 5 mts and remove from stove.soak 10 badam in warm water for 10 mts,remove skin and cut it length wise and add to the kheer.keep it fridge and serve chilled .
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Wow jayanthi the kheer
Submitted by Cooky on Mon, 07/21/2008 - 12:40am.
Wow jayanthi the kheer sounds quite simple and interesting. What is the rice you use for the kheer? the cashew badam are added raw? the consistency of the kheer thickens when kept in the fridge, am i rite? i will try this for sure :)
My mother in law has taught me the following recipe for kheer.
3/4 tea cup Nattu pacharissi [ it is the pink colored rice sorry i do not know the english name]
2.5 litres of whole milk [ DO NOT ADD WATER TO THE MILK, IF AT ALL YOU ARE VERY PARTICULAR JUST A VERY LITTLE SAY... ONE KARANDI..]
3.5 tea cups - Sugar
In a vessel , Wash the rice well and drain all water of it and add to the milk and give one or two stirs so that the rice does not accumulate below and place it in the pressure cooker . [While you choose the vessel for the kheer use a taller one so that the milk does not overflow into the cooker] Allow 3 whistles and keep in sim for 5 mins time. Once the cooker is cooled take out the vessel and add the sugar and stir well so that most of the sugar is dissolved and then again place in the cooker and allow 3 whistles and in sim for 5 mins. Once the cooker is cooled down, take out the vessel and keep on direct flame for about 10 mins in medium flame, dont forget to stir in between.
You get a good aroma of the rice and pink colored kheer ready. This if kept in the fridge gets thickened again. Try and give me your comments. doubts most welcome.
cooky
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hai, your recipe is the
Submitted by jayanthimanickavel on Mon, 07/21/2008 - 12:20pm.
hai,
your recipe is the usual one.almost every south indian lady prepare kheer this way,but it is the tastiest kheer ,liked by everyone.the first recipe i have given seems very simple but we prepare this for a special pooja and taste will be excellent.we use pachai arici for this. first we cook in water because rice will become mushy if you cookstrait in milk.but,remember you must cook this open vessel only and not in cooker,cause the colour must be in white colour.as for badam and cashew just sok them in peel off the skin and just grate and add to the kheer.if you like you cansoak few strands of kungumappuin 1spoon of milk and to the kheerand this is for the second recipe only.try ,and i am sure you will like it.post your comments.
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