Persimmon Rice Recipe – Authentic Indian Kheer with Saffron & Almonds

Last Updated on 4 months by Neha Deshmukh

Persimmon Rice Recipe – Authentic Indian Kheer with Saffron & Almonds

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s comforting, flavorful, and just a little bit special. This Persimmon Rice Kheer is exactly that. I first stumbled upon this combination a few years ago, and it’s been a family favorite ever since. It’s a beautiful twist on the classic Indian kheer, and the persimmon adds such a unique sweetness. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average kheer. The subtle sweetness of persimmon beautifully complements the creamy rice and fragrant saffron. It’s a delightful change from the usual kheer variations, and honestly, it’s a real showstopper. 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:

• 1/5 cup broken brown rice (approx. 40g)
• 1 whole persimmon (about 150g)
• 1 cup milk (240ml)
• 7 oz sweetened condensed milk (approx. 200g)
• 2.25 cups water (540ml)
• 10 saffron strands
• 15 halved almonds

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Brown Rice: I prefer broken brown rice for kheer because it cooks down beautifully and creates a lovely creamy texture.
• Saffron: Don’t skimp on the saffron! It’s what gives kheer that gorgeous color and delicate aroma.
• Persimmon: We’ll dive deeper into choosing the perfect persimmon below.
• Condensed Milk: Using condensed milk adds a wonderful richness and sweetness. You can adjust the amount to your liking.

Brown Rice Varieties & Their Impact

While broken brown rice is my go-to, you can experiment! Basmati rice will give a lighter, fluffier kheer, but it requires a bit more stirring to prevent sticking. Short-grain rice will result in a stickier, more pudding-like consistency.

The Significance of Saffron in Indian Desserts

Saffron, or kesar as it’s known in India, isn’t just about color and flavor. It’s considered auspicious and is often used in celebratory dishes. It adds a luxurious touch and a subtle floral aroma that’s simply divine.

Persimmon: Choosing the Right Fruit & Its Flavor Profile

There are two main types of persimmons: Hachiya and Fuyu. Fuyu persimmons are best for this recipe. They’re non-astringent, meaning you can eat them when they’re still firm. Hachiya persimmons must be completely soft and jelly-like before eating, or they’ll be incredibly bitter. Fuyu persimmons have a sweet, slightly cinnamon-like flavor that pairs perfectly with the rice and saffron.

Using Condensed Milk for Richness

Condensed milk is a game-changer in kheer. It not only sweetens the dessert but also adds a creamy texture without needing to stand over the stove for hours. Feel free to adjust the amount based on how sweet you like your kheer!

Step-By-Step Instructions

Alright, let’s make some kheer!

1. First, give your brown rice a quick 5-minute soak in water. This helps it cook more evenly.
2. While the rice is soaking, gently warm 2 tablespoons of milk and add the saffron strands. Let that bloom – we’ll talk more about that in the tips section!
3. In a saucepan, bring 1 cup of milk and 2 ¼ cups of water to a boil.
4. Drain the soaked rice and add it to the boiling milk-water mixture. Now, reduce the heat to low and simmer for about 40 minutes, stirring occasionally to prevent sticking.
5. Once the rice is tender and the mixture has thickened, it’s time for the good stuff! Stir in the condensed milk and half of the saffron milk. Cook for another 8 minutes, stirring constantly.
6. Chop your persimmon and add it to the kheer. Cook for just 2 more minutes – you want the persimmon to soften slightly but still hold its shape.
7. Finally, stir in the toasted almonds and the remaining saffron milk.
8. Serve warm or chilled. I personally love it chilled, especially on a warm day!

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Kheer Consistency

The key is patience! Simmering the rice slowly allows it to release its starch, creating that creamy texture. If it gets too thick, add a splash of milk. If it’s too thin, continue simmering for a few more minutes.

Toasting Almonds for Enhanced Flavor

Toasting the almonds brings out their nutty flavor. You can do this in a dry pan over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes. Keep a close eye on them – they burn easily!

Blooming Saffron for Maximum Color & Aroma

Blooming saffron means soaking it in warm liquid (like milk) to release its color and aroma. This ensures you get the most out of those precious strands.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Persimmon Kheer: Substitute the dairy milk with almond or coconut milk, and use a vegan condensed milk alternative.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check the label on your condensed milk to be sure.
• Adjusting the Spice Level (Cardamom Options): A pinch of cardamom powder adds a lovely warmth. My grandmother always added a few crushed green cardamom pods while simmering the rice.
• Festival Adaptations (Diwali, Holi): This kheer is perfect for festivals! You can garnish it with edible silver leaf (varak) for a truly festive touch.

Serving Suggestions

This Persimmon Rice Kheer is delicious on its own, but you can also serve it with:

• A sprinkle of chopped pistachios
• A drizzle of honey
• A side of fresh fruit

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken as it chills, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

What type of rice is best for kheer?

Broken brown rice is my favorite, but you can also use basmati or short-grain rice.

Can I use fresh persimmon instead of a whole fruit?

Yes, you can! Just make sure it’s a Fuyu persimmon and adjust the amount to about 1 cup chopped.

How can I tell when the kheer is cooked perfectly?

The rice should be tender, and the mixture should have a creamy, pudding-like consistency.

What is the best way to store leftover kheer?

In an airtight container in the refrigerator for up to 3 days.

Can I add other fruits to this kheer recipe?

Absolutely! Mangoes, apples, or even berries would be delicious additions.