Rice Kheer, also known as Payesh in Bengal and Payasam in South India, is a classic Indian dessert made with rice, milk, sugar, and flavored with cardamom, saffron, and nuts. It’s creamy, aromatic, and an integral part of festive and celebratory meals.
Kheer has been one of the most beloved Indian desserts for centuries. Each region has its unique name and slight variations — Payesh in Bengal, Payasam in Kerala and Tamil Nadu, and Kheer in North India. Despite these differences, the essence remains the same: a slow-cooked rice pudding enriched with milk and sugar.
The magic lies in simmering full-fat milk for a long time until it thickens and absorbs the sweetness of rice and sugar. Cardamom adds warmth, saffron lends a royal touch, and roasted nuts give it crunch and richness. In South India, jaggery is often used instead of sugar, giving Payasam a deep caramel-like flavor.
Rice Kheer is versatile — served hot or chilled, plain or with fruits. It is prepared for festivals like Diwali, Durga Puja, Onam, and Janmashtami, as well as for auspicious occasions such as birthdays and weddings.
Prep Rice
Wash rice well. Soak for 20 minutes. Drain and keep aside.
Roast Nuts
Boil Milk
Add Rice
Sweeten & Flavor
Finish with Nuts
Add roasted cashews, raisins, almonds, and pistachios. Mix well.
Serve
Serve warm or chilled, depending on preference.
All are rice puddings but differ slightly in rice choice, sweetener (sugar vs jaggery), and flavoring styles depending on the region.
Yes, but cooking time will increase, and the flavor will be nuttier.
Yes, replace milk with almond or coconut milk, though the flavor will differ.
Kheer stays good in the refrigerator for 2–3 days. Reheat before serving if preferred warm.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
