Jan 15, 2011

Rice Kheer ( Pressure cooker method )

Rice Kheer / Milk Kheer ( Pressure cooker method )

A very delicious dessert in Indian Cuisine !! Please use standard measuring cup to measure rice, sugar and milk.

Serves: 8 dessert cups


1/3 cup ( 80 ml / 3 oz - Indian standard measuring cup ) basmati rice / silky raw rice

1/2 cup (100 ml / 4 oz - Indian standard measuring cup ) sugar (or to taste)

1 litre milk ( do not dilute with water )

2 pinches cardamom powder

1 tablespoon ghee

1 teaspoon cashew nuts, split

1 teaspoon raisins


Wash and soak rice in 1/2 cup water for half an hour. Drain out water.

Boil milk ( do not dilute with water ) and keep aside.

Add milk and soaked rice in a pressure cooker. Mix well. Close cooker. Bring to full pressure on high heat till 3 whistles (3 quick whistles). Reduce heat and cook on a low heat for 5 minutes. Do not open the cooker immediately.  Allow the cooker to cool naturally.

Open cooker. Add sugar. Mix well. Cover with a normal lid (not pressure cooker lid) and cook on a low heat for 10 - 12 minutes / till light pink in color. Stir occasionally.

Add cardamom powder and mix well.

Heat ghee in a frying pan. Shallow fry raisins and cashew nut separately on a low heat till golden color. Add shallow fried raisins and cashew nuts.

Serve hot / warm / chilled.