Dish · indian
Kheer
Rice slow-cooked in milk with sugar, cardamom, and cashews until it thickens into a loose pudding. Served warm or chilled, often at festivals and family gatherings.
Where it comes from
Rice-and-milk puddings appear across old Indian temple food traditions under names like payasam, tied to milk's long use as an offering and a way to stretch grain into a sweet dish. The exact origin point isn't fixed to one place or period.
What cooks argue about
Cooks argue over cooking rice directly in milk from raw, which builds flavor as starch releases slowly but risks scorching, against cooking it separately and stirring it in, faster but thinner in flavor.
Nobody has published a kheer recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.