kaikuthal rice kheer/hand pound rice kheer

kaikuthal rice kheer/hand pound rice kheer

kaikuthal rice kheer/hand pound rice kheerI would say kaikuthal rice is always appreciable and valuable main ingredient even though it takes longer time to cook!!but worth doing!ye!!because it has low glycemic index and unlike polished rice has many health benefits.Naturally as a sweet lover this time I have tested this kaikuthal rice to make a kheer/payasam!!and came out really well.kaikuthal rice kheer/hand pound rice kheerMy dearest friend tried out a kolukattai recipe out of kaikuthal rice and I too tried it!it tasted yummy !soon I will share it in my space. Should soak the rice at least for three hours before cooking the rice.Here for this dessert I have cooked the rice in milk directly not in a pressure cooker!!but if you are not satisfied you can pressure cook the rice and then add it to the milk.The other ingredient that I have used is the homemade khoa which is another important taste enhancer in this kaikuthal rice kheer.

kaikuthal rice kheer/hand pound rice kheer

INGREDIENTS:

Hand pound rice/kaikuthal arisi – tbsp
Sugar – 1/2-3/4 cup
Homemade khoa – 4-5 tbsp
Milk – 2 cups
Water – 1 cup
Cardamon powder – 1/4tbsp
Some strands of saffron
Ghee as needed
Pista,badam,cashew combined – 1/2 cup

METHOD:

1.Soak the kaikuthal arisi for 3-4 hours.
2.In a kadai add ghee and roast the nuts.
3.In the same ghee fry the rice golden.
4.Now add the remaining ghee to a vessel heat up and add milk water mixture.
5.Meanwhile grind both nuts and rice coarsely.
6.When milk boils add the ground mix and cook with a closed lid for 20 minutes in medium flame.
7.Add saffron and boil.
8.Now add the khoya and sugar.
9.Stir it and let it boil for 10 minutes.
10.Now the content thickens up and kheer is ready to serve.

kaikuthal rice kheer/hand pound rice kheer

Total Time: 4 hours

kaikuthal rice kheer/hand pound rice kheer

Ingredients

  • Hand pound rice/kaikuthal arisi - 3tbsp
  • Sugar - 1/2-3/4cup
  • Homemade khoa - 4-5 tbsp
  • Milk - 2 cups
  • Water - 1 cup
  • Cardamon powder - 1/4tbsp
  • Some strands of saffron
  • Ghee as needed
  • Pista,badam,cashew combined - 1/2 cup

Instructions

  1. Soak the kaikuthal arisi for 3-4 hours.
  2. In a kadai add ghee and roast the nuts.
  3. In the same ghee fry the rice golden.
  4. Now add the remaining ghee to a vessel heat up and add milk water mixture.
  5. Meanwhile grind both nuts and rice coarsely.
  6. When milk boils add the ground mix and cook with a closed lid for 20 minutes in medium flame.
  7. Add saffron and boil.
  8. Now add the khoya and sugar.
  9. Stir it and let it boil for 10 minutes.
  10. Now the content thickens up and kheer is ready to serve.

Notes

Should soak the rice at least for three hours before cooking the rice. Here for this dessert I have cooked the rice in milk directly not in a pressure cooker. but if you are not satisfied you can pressure cook the rice and then add it to the milk.

4 thoughts on “kaikuthal rice kheer/hand pound rice kheer

  1. Madam,
    For one measure of kaikutaal rice, how much water to be added and duration for soaking. How many whistles required for cooking rice.

    1. Dear madhuram mam,
      Soaking time:Soak the rice atleast for three hours.
      Amount of water:add 3 cups of water for 1 cup of rice.
      Number of whistles :Approximately 3 to 4 if you want it to be nicely cooked(actually no: of whistles differs from cooker to cooker).
      I think this will help you madam….thank you

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