Authentic Rice Kheer & Annam Payasam (Traditional Indian Rice Pudding)

Ingredients You Will Need

• Rice: You can use Basmati rice or any short grain aromatic rice. I have used cooked rice for quicker payasam, you can cook raw rice and follow regular rice cooking process.
• Milk: Full fat creamy milk will be good to use. However, if you don't have, you can simmer the milk for 10 to 15 mins to thicken.
• Nuts: Roast the nuts in ghee and keep it ready.
• Cardamom Powder: If you don't have cardamom powder, you can use the pods when the rice is getting cooked. This way, the essence steeps well into the rice.

Instructions to Make

Making with Raw Rice:

Cooking the Rice: Wash and soak the rice for atleast 15 mins. Once soaked, take it in a pressure cooker with 3 cups water.
Pressure cook for 3 whistles. Allow the pressure to fall down.
Boiling the Milk: Boil the milk and once its boiled, add sugar and let it sim for few minutes until the sugar completely melts.
Making the payasam: Once the pressure falls, add this milk sugar mix an combine well. Cover with lid and pressure cook for another whistle. Again wait for the pressure to fall, check if rice is well cooked. Add roasted nuts and raisins.

Making with Cooked Rice

This method works best when you are making a festival feast and you have cooked rice on hand.
Take the required cooked rice, add boiled milk sugar mix and lit it simmer. Once its well combined, add roasted nuts and its ready to offer as Neivedhyam.

Serving Guide

Serving: Rice kheer is a versatile dessert that you can serve warm or chill. When refrigerating, always store in an airtight container to prevent it from absorbing fridge odors. Just before serving, check if the dessert has thicken. If you are serving it chill, you can stir in a spoon of milk to make it flowing. Else if you are serving it hot/warm, you can microwave for a minute, stirring in between for even heating.
Garnishes: Make this simple dessert a rich treat by garnishing it with slivered roasted nuts, saffron strands, and crushed dried rose petals.
Pairings: You can enjoy as a standalone dessert, or pair it with classic Indian treats like hot puris or malpuas. Though in South India, they mostly serve first and last during the course of traditional meal.
Portioning: Transfer the kheer into individual clay (matka), glass, or metallic dessert bowls for an elegant presentation.

Equipment Needed

• Pressure Cooker: Best for cooking the rice quickly.
• Heavy-Bottomed Pan: Essential for cooking the milk slowly without scorching the bottom or burning the edges.
• Silicone Spatula or Wooden Ladle: Best for continuous stirring and scraping the rich milk solids from the sides of the pan.
• Airtight Storage Containers: Essential for maintaining freshness and keeping out moisture and refrigerator odors.
• Serving Spoons: Long-handled stainless steel or traditional wooden spoons for portioning the dessert.

Storage and Reheating

Refrigeration: You can easily store leftover kheer in a clean, airtight container in fridge. It will stay fresh for 3 to 4 days.
Freezing: I don't normally recommend freezing as dairy tends to separate or become grainy. However, if one wants to freeze, you can thaw in fridge overnight before serving. This can easily frozen upto 2 months.
Reheating: If you have used dairy to make the Payasam/Kheer, it thickens significantly as it sits. To reheat on the stovetop, warm gently on low heat while stirring continuously. Add a splash of fresh milk to thin it out to your preferred consistency. To reheat in the microwave, heat in 30-60 second increments, stirring well each time

Substitution and Variations

Rice kheer (Indian rice pudding) is highly adaptable. You can easily swap dairy for plant-based milks, replace refined sugar with jaggery or dates, and substitute rice with other grains or vegetables.

You can also check out other versions of kheer made with different flour and grains.

More Recipes you can try!