Orange Rice Kheer Recipe – Traditional Indian Milk Pudding

Last Updated on 3 months by Neha Deshmukh

Orange Rice Kheer Recipe – Traditional Indian Milk Pudding

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Orange Rice Kheer. It’s a comforting, fragrant Indian milk pudding that’s perfect for a cozy night in, a festive celebration, or just when you need a little something sweet. I first made this for my family during Diwali, and it was a huge hit! The subtle citrus notes from the orange really elevate the classic kheer flavor. Let’s get cooking!

Why You’ll Love This Recipe

This Orange Rice Kheer isn’t your average kheer. It’s creamy, subtly sweet, and bursting with the bright, fresh flavor of oranges. It’s a delightful twist on a traditional favorite, and honestly, once you try it, you’ll be hooked! Plus, it’s surprisingly easy to make, even if you’re new to Indian desserts.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1/3 cup short grain rice (about 60g)
• 1 liter whole milk (about 4 cups)
• 1/3 cup white sugar (about 65g)
• 1/4 cup raisins (about 30g)
• 1/4 cup cashew (about 30g)
• 2 bay leaves
• 4 green cardamoms
• 1/2 cup orange juice (about 120ml)
• 1/3 cup orange pulp (about 65g)

Ingredient Notes

Let’s talk ingredients! A few things make this kheer extra special:

• Short-grain rice: This is key. It gets beautifully creamy when cooked in milk. Basmati rice won’t give you the same texture. Think about using varieties like sona masoori.
• Whole milk: Don’t skimp on the milk! Whole milk creates the richest, most luxurious kheer. It really makes a difference.
• Oranges: The star of the show! Freshly squeezed orange juice and pulp are best, but you can use a good quality store-bought juice in a pinch. I love using Nagpur oranges for their sweetness.
• Cardamom: Freshly crushed cardamom pods release the most flavour. Don’t be shy with it!

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, give the rice a good wash under cold water several times. Then, soak it in water for about 15 minutes. This helps it cook evenly and become nice and soft.
2. In a heavy-bottomed pan (this is important to prevent sticking!), pour in the milk. Add the bay leaves and cardamom pods. Bring it to a boil over medium heat, then reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally. This infuses the milk with lovely aromatic flavors.
3. Drain the soaked rice and add it to the simmering milk. Now, the patience game begins! Cook for 15-20 minutes on medium heat, stirring frequently. You want the rice to be tender, but not mushy. Don’t add the sugar yet – we’ll do that later.
4. Once the rice is cooked, turn off the heat. This is when the magic happens! Stir in the sugar, raisins, and cashews. Give it a good mix, then cover the pan and let it rest for 5 minutes. This allows the flavors to meld together beautifully.
5. Taste and adjust the sweetness if needed. If the kheer seems too thick after cooling, simply add a splash of milk to loosen it up.
6. Now for the final touch! Once the kheer has completely cooled to room temperature, gently fold in the orange juice and pulp. Be gentle so you don’t break the rice.
7. Garnish with a little extra orange pulp before serving. It adds a lovely pop of color and freshness.

Expert Tips

• Stirring is your friend: Seriously, stir often! This prevents the kheer from sticking to the bottom of the pan and ensures even cooking.
• Heavy-bottomed pan: I can’t stress this enough. It’s a lifesaver.
• Low and slow: Simmering the milk gently is key to a creamy texture. Don’t rush it!

Variations

• Saffron Kheer: My grandmother always added a pinch of saffron strands to her kheer for a beautiful color and aroma.
• Pistachio Kheer: Swap the cashews for pistachios for a different nutty flavor. My friend loves this version!
• Rose Kheer: Add a teaspoon of rose water along with the orange juice for a floral twist.

Vegan Adaptation

Want to make this kheer vegan? No problem! Simply substitute the whole milk with plant-based milk like almond or cashew milk. You might need to adjust the cooking time slightly.

Gluten-Free Note

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment (Mild)

This recipe is very mild in spice. If you like a little more warmth, you can add a tiny pinch of nutmeg or a very small piece of cinnamon stick while simmering the milk.

Festival Adaptations (Suitable for Makar Sankranti/Pongal)

Kheer is a popular dish during Makar Sankranti and Pongal. This orange-flavored version adds a unique and festive touch to these celebrations.

Serving Suggestions

Serve this kheer warm or chilled. It’s delicious on its own, or you can pair it with a side of fruit or a sprinkle of nuts. It’s also lovely with a traditional Indian meal.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon cooling, so just add a splash of milk to loosen it up before serving.

FAQs

What type of rice is best for Kheer?

Short-grain rice is the best! It becomes wonderfully creamy when cooked in milk.

Can I use low-fat milk for this recipe?

You can, but the kheer won’t be as rich and creamy. Whole milk is highly recommended for the best results.

How can I prevent the Kheer from sticking to the bottom of the pan?

Use a heavy-bottomed pan and stir frequently!

Can I add other fruits to this Kheer?

Absolutely! Mangoes, strawberries, or even pomegranate seeds would be delicious additions.

How long does this Kheer stay fresh in the refrigerator?

Up to 3 days in an airtight container.