Rice Kheer

To achieve a creamy and rich texture in Rice Kheer, use full-fat milk and add fresh cream towards the end of cooking. This will enhance the creaminess. Additionally, blending the mixture with a hand blender after cooking helps to create a smooth consistency.

Yes, you can make a vegan version of Rice Kheer by substituting regular milk with almond milk or coconut milk. You can also replace fresh cream with coconut cream for added richness while keeping it dairy-free.

If you don't have Basmati rice, you can use any short-grain rice like Arborio or jasmine rice. For sweeteners, you can substitute sugar with jaggery or maple syrup. If you don't have almonds, you can use cashews or pistachios for a different flavor and crunch.

Store leftover Rice Kheer in an airtight container in the refrigerator. It can last for up to 3-4 days. When ready to serve, you can reheat it gently on the stove or in the microwave, adding a splash of milk if it thickens too much.

Rice Kheer pairs beautifully with spicy Indian dishes like biryani or pulao, as the sweetness of the dessert balances the heat. It also complements savory snacks like samosas or pakoras, making it a delightful end to a flavorful meal.