Strawberry Rice Kheer Recipe – Authentic Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Strawberry Rice Kheer Recipe – Authentic Indian Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good, comforting Indian dessert. Today, I’m sharing a recipe that’s been a family favorite for years – Strawberry Rice Kheer. It’s a beautiful twist on the classic kheer, with the delicate sweetness of strawberries woven into the creamy rice goodness. Trust me, this one’s a winner!

Why You’ll Love This Recipe

This Strawberry Rice Kheer isn’t just delicious; it’s special. The vibrant pink hue is so pretty, making it perfect for celebrations or just a little self-care treat. It’s creamy, fragrant, and has a lovely balance of flavors. 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 delightful kheer:

• 5 tbsp Basmati rice
• 3.5 cups Full cream milk (about 825ml)
• 1 cup Sugar (about 200g)
• 12 Strawberries
• 0.5 tsp Green cardamom powder
• A fistful of Pistachios

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Basmati Rice – Choosing the Right Grain

Basmati rice is key here. It cooks up fluffy and fragrant, which is exactly what we want in our kheer. Look for aged basmati – it tends to be less sticky. About 40-50g of rice is perfect for this recipe.

Full Cream Milk – The Importance of Fat Content

Full cream milk (or whole milk) is essential. The fat content contributes to the richness and creamy texture of the kheer. You really can taste the difference! Using lower-fat milk will result in a thinner kheer.

Strawberries – Seasonal Freshness vs. Frozen

Fresh, seasonal strawberries are best, of course! But if they’re not in season, frozen strawberries work just fine. Just make sure to thaw them completely and drain any excess liquid before pureeing. I’ve used both, and honestly, you barely notice the difference.

Green Cardamom Powder – Aromatic Spice Profile

Green cardamom powder adds that classic Indian aroma and flavor. Don’t skip it! If you have cardamom pods, you can lightly crush them and add them directly to the milk while simmering, then remove before adding the rice paste.

Pistachios – Regional Variations & Substitutions

Pistachios add a lovely crunch and color. You can use any nuts you like – almonds or cashews are great substitutes. My grandmother always used a mix of almonds and pistachios, and it was divine!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for 15-20 minutes. This helps it soften and grind into a smoother paste. Then, drain the rice and grind it with ½ cup (120ml) of milk into a fine paste. It shouldn’t be completely smooth, a little texture is okay.
2. In a heavy-bottomed vessel (this is important to prevent sticking!), heat the 3.5 cups of milk and simmer over medium heat. Let it simmer until it reduces by about 25% – this will take around 15-20 minutes. Stir occasionally to prevent scorching.
3. Now, gradually add the rice paste to the simmering milk, stirring constantly. This is where the elbow grease comes in! Keep stirring to prevent any lumps from forming.
4. Cook for another 15-18 minutes, stirring frequently, until the mixture thickens. Then, add the sugar and cardamom powder. Stir until the sugar is completely dissolved.
5. Next, blend about 8-10 of the strawberries into a smooth puree. Mix this beautiful strawberry puree into the kheer and cook on low heat for just 1 minute. This keeps the strawberry flavor fresh and vibrant.
6. Remove from the heat and let the kheer cool to room temperature. Then, refrigerate for at least 2-3 hours, or even overnight, for the best flavor and texture.
7. Before serving, garnish with sliced pistachios and, if you’re feeling fancy, a swirl of strawberry coulis!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Strawberry Rice Kheer:

Achieving the Perfect Kheer Consistency

The key is patience! Low and slow cooking is the way to go. You want a creamy, pudding-like consistency. If it’s too thick, add a splash of milk. If it’s too thin, cook for a few more minutes, stirring constantly.

Preventing Rice from Sticking to the Bottom

A heavy-bottomed vessel is your best friend. And constant stirring! Seriously, don’t walk away.

Infusing Maximum Strawberry Flavor

Don’t overcook the strawberry puree. Just a minute or two on low heat is enough to infuse the flavor without losing its freshness.

The Right Temperature for Cooking

Keep the heat on medium-low to prevent the milk from scorching. Scorched milk = ruined kheer!

Cooling and Chilling for Optimal Texture

Chilling the kheer allows the flavors to meld and the texture to thicken beautifully. It’s so much better cold.

Variations

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

Vegan Strawberry Rice Kheer

Substitute the full cream milk with coconut milk or almond milk. You might need to adjust the sugar slightly, as plant-based milks can vary in sweetness.

Gluten-Free Adaptations (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free.

Adjusting the Spice Level

If you’re not a fan of cardamom, you can reduce the amount or omit it altogether. A pinch of nutmeg or a tiny bit of saffron can also be lovely.

Festival Adaptations (Holi, Diwali)

This kheer is perfect for festivals! For Holi, the pink color is especially fitting. For Diwali, you can add a touch of saffron for a more festive look.

Mango Strawberry Kheer Combination

My friend Rina loves adding mango puree along with the strawberry puree – it’s a tropical delight!

Serving Suggestions

Serve this kheer chilled in individual bowls or glasses. A sprinkle of chopped pistachios and a strawberry slice make it extra special. It’s wonderful on its own, or as a side dish with other Indian sweets.

Storage Instructions

Store leftover kheer in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon chilling, 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?

Basmati rice is the gold standard! Its aroma and texture are perfect for kheer.

Can I use almond milk instead of full cream milk?

You can, but the kheer won’t be as creamy. Coconut milk is a better substitute if you want a richer texture.

How do I prevent a skin from forming on the kheer?

Place a piece of cling film directly on the surface of the kheer while it’s cooling. This prevents a skin from forming.

Can this kheer be made ahead of time?

Absolutely! In fact, it tastes even better the next day.

What is the best way to incorporate strawberry puree for a vibrant color?

Add the puree towards the end of the cooking process and cook on low heat for just a minute to preserve the color and flavor.

Is it necessary to use cardamom, and can I substitute it with another spice?

Cardamom is traditional, but you can substitute it with a pinch of nutmeg or saffron if you prefer.

Enjoy making this Strawberry Rice Kheer! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!