Protein-Boosted Rice Kheer
This Protein-Boosted Rice Kheer is a rich, creamy Indian rice pudding elevated with the addition of khoa (reduced milk solids), offering a delightful texture and a significant protein boost in every spoonful.
For 4 servings
Wash the basmati rice thoroughly under cold water until the water runs clear. Soak the washed rice in 1/2 cup of water for at least 15-20 minutes. Drain well before use.
In a heavy-bottomed pot or Dutch oven, bring the full-fat milk to a boil over medium heat. Once boiling, reduce the heat to low, add the drained rice, and stir well.
Continue to simmer on low heat, stirring frequently (every 2-3 minutes) to prevent sticking and scorching at the bottom. Cook for 20-25 minutes, or until the rice is completely soft and cooked, and the milk has thickened to a creamy consistency, reducing by about one-third.
Stir in the granulated sugar and green cardamom powder. If using, add the saffron strands. Continue to cook for another 5 minutes, stirring until the sugar has completely dissolved.
In a small pan, heat the ghee over low heat (if using). Add the slivered almonds and chopped pistachios and sauté for 1-2 minutes until lightly golden and fragrant. Add these toasted nuts to the kheer.
Gently crumble the khoa (mawa) into the simmering kheer. Stir continuously for 3-5 minutes until the khoa completely dissolves and integrates into the kheer, making it even thicker and richer.
Remove the kheer from heat. The kheer will thicken further as it cools. Serve warm or chilled, garnished with additional chopped nuts or a sprinkle of saffron.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Prevent Scorching:** Always use a heavy-bottomed pot and stir the kheer frequently, especially after adding rice, to prevent it from sticking to the bottom and burning.
- 2**Adjust Consistency:** If the kheer becomes too thick upon cooling, you can thin it out by stirring in a little warm milk until it reaches your desired consistency.
- 3**Soaking Rice:** Soaking the rice helps it cook faster and results in a creamier texture as the grains break down more easily during simmering.
- 4**Khoa Quality:** Use fresh, good quality khoa for the best flavor and texture. If unavailable, you can use milk powder reduced with a little milk and ghee as a substitute.
Adapt it for your goals.
Vegan Kheer
Replace dairy milk with full-fat coconut milk or almond milk, and use a plant-based mawa substitute or simply omit it for a lighter version.
Fruit & Nut MedleyFruit & Nut Medley
Experiment with other dried fruits like raisins or chopped dates, and different nuts such as cashews or walnuts, added along with the almonds and pistachios.
Rose & PistachioRose & Pistachio
Infuse the kheer with a teaspoon of rose water at the end and garnish generously with finely chopped pistachios for a classic flavor combination.
Why this is on our healthy list.
Protein Boost
The addition of khoa significantly increases the protein content, aiding in muscle repair and satiety, making it a more nourishing dessert.
Calcium Rich
Made with milk, this kheer provides a good source of calcium, essential for strong bones and teeth.
Energy Source
Rice and sugar provide readily available carbohydrates, offering a quick and sustained energy boost.
Frequently asked questions
While possible, brown rice will require significantly longer cooking time and may result in a different texture. White basmati or short-grain rice is traditionally preferred for kheer.
