Chawal ki Kheer (Riz au Lait Indien)
Le dessert le plus aimé de l'Inde : riz mijoté dans le lait jusqu'à être crémeux, sucré et parfumé à la cardamome et au safran.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitSimmer the rice in milk
Bring the milk to a boil in a heavy pan. Add the drained rice, lower the heat and simmer, stirring often and scraping the bottom, for 40–45 minutes until the rice is very soft and the milk has thickened and reduced by about a third.
Sweeten
Stir in the sugar, cardamom and saffron and simmer for 5 minutes more.
Add the nuts
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Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer the rice in milk
Bring the milk to a boil in a heavy pan. Add the drained rice, lower the heat and simmer, stirring often and scraping the bottom, for 40–45 minutes until the rice is very soft and the milk has thickened and reduced by about a third.
Sweeten
Stir in the sugar, cardamom and saffron and simmer for 5 minutes more.
Add the nuts
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Rice cooked in milk is one of India's oldest dishes and is offered to the gods in temples across the country. It's known as kheer in the north, payasam in the south and payesh in Bengal.
Kheer is prepared for almost every celebration — births, weddings, Diwali, Eid — as a symbol of prosperity and sweetness.
⭐ Why It's Famous
Creamy, fragrant and simple, kheer is the dessert of celebration in every Indian home.
💡 Fun Fact
The famous temple at Puri in Odisha has served kheer as a sacred offering for centuries.
Across India
19.81°N, 85.83°E
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