Rice Kheer (Chaler Payesh)

• Soak kalijeera rice for 30-60 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 liter full cream milk (whole milk)
• 120 gm (7 tablespoons) condensed milk
• 3 tablespoons kalijeera rice
• 1/8th tsp salt
• 1 dry bay leaf
• 2 to 3 whole green cardamoms
• Finely crushed pistachio (optional)
• Dried rose petals (optional)

1. 1Pour 1 liter of full-fat milk into a heavy-bottomed pot on medium heat.
2. 2Add 1 dry bay leaf and 3 whole green cardamoms to the milk.
3. 3While milk heats, wash 3 tablespoons of Kalijeera rice and soak for 30-60 minutes.
4. 4Bring the milk to a boil, then drain the soaked rice and add it to the pot.
5. 5Stir very frequently on medium heat until the rice becomes completely soft and melts in the mouth.
6. 6Once rice is soft, stir in 120 grams of condensed milk.
7. 7Continue cooking on a very gentle heat, stirring continuously, until the milk thickens to the desired consistency.
8. 8Remove the bay leaf and cardamoms.
9. 9Add a small pinch (1/8th teaspoon) of salt to balance the sweetness.
10. 10Cook until the consistency is slightly runny, as it will thicken considerably upon cooling.
11. 11Serve chilled or at room temperature, garnished with finely crushed pistachios and dried rose petals (optional).

These instructions are our analysis of the original video. Watch on YouTube →