My kheer tastes great but the rice won't break down
Everyone loves the flavour, and it's rich and creamy, but the rice grains stay whole and you can see each one. I want that smooth, mushy texture where the rice melts into the milk. Should I soak the rice, crush it before cooking, or just cook it longer on low heat?
1 answer
Kia Pakaun Kitchen · 2 November 2026
Do both: soak and crush. Soak the rice for 30-60 minutes, then rub it between your palms or crush it lightly with a rolling pin or a quick pulse in the grinder, so the grains are broken. Cook the rice in a little water first until soft, then add the milk and keep it on low heat, stirring often and pressing the rice against the side of the pot with your spoon. Add sugar only at the end, because sugar stops the rice softening. Give it 45 minutes or more on low and it will melt into the milk. Recipe: Kheer recipe