Sama Rice Kheer | Vrat Ke Chawal Ki Kheer | How To Make Sama Rice Kheer Recipe
Sama rice kheer is usually prepared during fasting days, especially in Navratri. Mixing milk, sama rice, and sugar, cooked on medium heat and flavored with either cardamom or saffron, this sama rice kheer is tasty and very healthy.
First of all clean, the sama rice nicely and wash them 2-3 times. Keep it ready.
Heat a heavy bottom pan and add milk. Start boiling the milk. I use heavy bottom pans for kheer so that milk or rice do not get burnt from the bottom.
Once the milk starts boiling add the sama rice and stirs nicely. Cook on medium heat until rice is cooked.
If soaked rice is used then it takes less time to cook. It takes about 15-20 mins to cook sama rice. I do not soak rice in my kheer or pudding until the time is a constraint. I want the rice to be cooked in milk and have it’s flavor inside.
Keep stirring on regular intervals else rice may burn in the bottom of the pan.
After 10-15 mins sama rice grains will be double in size and kheer thicken.
To this add cardamom powder, saffron strands and dry fruits. Mix nicely and boil for another 3-4 min on low heat. Here saffron strands are completely optional. I noticed sometimes cardamom and saffron both get mixed up flavorwise. Either one of them will suffice.
Adjust sugar as per your taste and mix well till sugar dissolves. Sama rice kheer or vrat ke chawal ki kheer is ready to serve. Garnish with some chopped dry fruits and enjoy.
For consistency check: Take kheer in a spoon and pour it back. If it drops together in a pan then it means kheer is ready with proper thickness. If milk and rice separate then cook some more time on the sim.
Sama rice or vrat ke chawal ki kheer is ready to serve. You can serve it either warm or chilled, both will taste great.
Soak rice there is no much time to cook. Soaked rice cooks fast.
Adjust sugar as per taste.
Use either cardamom or saffron strands. Using both none of the flavor dominates.
This kheer can be made on normal days as well. It is very healthy.