Dairy Milk Rice Kheer Delight: Creamy Indulgence with a Chocolatey Touch

Ram Navami, the festival of Lord Rama’s birth is celebrated with great devotion all over India. Temples ring with bhajans, homes are decorated with flowers and kitchens are filled with the aroma of festival sweets. One of the most loved prasads during this festival is kheer—a simple yet rich dish made with milk, rice and sugar. But what if you could give a twist to this classic. Enter the Dairy Milk Rice Kheer Delight where the creamy comfort of traditional kheer meets the charm of chocolate.

You know how kheer brings back childhood memories—simmering milk, slow cooking of rice and the fragrance of cardamom in the air. Now imagine the magic when Dairy Milk chocolate melts in it and you get a lovely blend of flavors. It’s the perfect way to make your Ram Navami celebrations more special especially for those who love a mix of classic and modern flavours.

The nutty crunch of almonds and pistachios, the richness of chocolate and the slow cooked goodness of rice and milk come together in this dish and it’s an absolute festival treat.

Step-By-Step Guide To Make A Creamy Dairy Milk Rice Kheer

Ingredients (Serves 4)

• 1 litre full-cream milk
• ½ cup basmati rice (soaked for 30 minutes)
• ½ cup sugar (adjust as per taste)
• 100 grams Dairy Milk chocolate (grated or chopped)
• ¼ teaspoon cardamom powder
• 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios
• 1 tablespoon ghee
• 10-12 saffron strands (optional, soaked in warm milk)

Method

1. Heat 1 tablespoon ghee in a heavy-bottomed pan. Drain the soaked basmati rice and sauté it in ghee for 2 minutes until aromatic.
2. Add 1 litre of full-cream milk to the pan. Stir occasionally and let it simmer on low heat until the rice turns soft, and the milk thickens (about 20-25 minutes).
3. Once the rice is well-cooked, add ½ cup sugar and mix well. Let it dissolve completely.
4. Stir in ¼ teaspoon cardamom powder and the chopped almonds and pistachios. Cook for another 5 minutes.
5. Reduce the flame to low and add 100 grams of chopped Dairy Milk chocolate. Stir continuously until it melts completely, blending into the kheer.
6. Turn off the heat. Add soaked saffron strands if using. Let the kheer rest for a few minutes before serving.

10 Tips And Tricks To Make The Creamiest Dairy Milk Rice Kheer

Choose the Right Rice for the Best Consistency

Basmati rice is the obvious choice for kheer but short grain rice like Gobindobhog or Kolam will make your kheer thicker and creamier. Rinse and soak the rice for at least 30 minutes so that it cooks faster and blends better with milk.

Slow Cooking is the Secret to a Rich Kheer

Cook your kheer on low flame so that the rice absorbs the milk slowly. Rushing this process will result in unevenly cooked rice and thin consistency. Stir frequently to prevent sticking.

Roast the Rice in Ghee for Enhanced Aroma

Before adding milk, roast the soaked rice in 1 tablespoon ghee for 2 minutes. This step adds depth to the flavor and prevents the rice from clumping together.

Full-Cream Milk Makes All the Difference

Always use full-fat milk for the creamiest kheer. If you want extra thick consistency, boil the milk separately and reduce it by 10-15% before adding rice. This intensifies the flavor of your kheer.

Add Sugar at the Right Stage

If you add sugar too early, it will slow down the cooking of rice. Wait till the rice is fully soft before adding ½ cup sugar so that it dissolves smoothly into the milk.

Use Cardamom and Saffron for an Authentic Flavor

Cardamom powder and saffron strands add warmth to your kheer. Soak 10-12 saffron strands in warm milk before adding them towards the end. This enhances both color and taste and gives your kheer a festive touch.

Melt the Dairy Milk Chocolate the Right Way

To avoid lumps, add finely chopped Dairy Milk chocolate on low heat and stir continuously till it melts. This ensures even mixing and a glossy finish to your kheer.

Stir Frequently to Avoid Burning

Milk tends to stick to the bottom of the pan. Stir your kheer every 2-3 minutes, scraping the sides of the pan to mix in the malai (cream) for a thicker consistency.

Let It Rest for the Flavors to Settle

Switch off the flame and let it rest for at least 15 minutes before serving. This will allow the flavors to meld together, and each spoonful will be more decadent.

Serve Warm or Chilled with Garnish

For a festive look, garnish with chopped almonds, pistachios and grated chocolate. You can also top with a drizzle of warm chocolate syrup for extra indulgence.