Orange Vanilla Rice Kheer — dress up your usual rice kheer (pudding) for a festive Rakhi dessert with this delicious twist! With a rich, creamy vanilla rice kheer base and a fresh vibrant orange jelly, this is an aromatic and colorful treat to share this Rakhi!
WATCH HOW TO MAKE ORANGE VANILLA RICE KHEER (RICE PUDDING):
We’ll start by simmering our milk with the soaked short grain rice or crushed basmati rice. We’ll also add condensed milk, vanilla extract, and some fresh orange zest. Once this thickens, we’ll fold in some pistachios and set this aside.
Then, we’ll make the vibrant orange jelly. Bring orange juice, sugar, and a pinch of salt up to a boil. It’s super important to use fresh orange juice for the next flavor. Stir in a corn starch slurry until thickened and we’re ready to assemble!
Add a layer of that silky vanilla kheer and then spread on our orange jelly. Garnish however you’d like, but I used fresh fruits, pistachios, edible flowers, and edible gold foil for an elegant look. Let this chill in the fridge for at least 1 hour before serving.
Celebrate Rakhi in style with this innovative Orange Vanilla Rice Kheer (Rice Pudding) and hope you enjoy!
If you like this, please try my other recipes:
- Rose Rasmalai Falooda
- Baked Motichoor Rabri Parfait
- Thandai Mahalabia With Rose Jelly – Middle Eastern Milk Pudding
Orange Vanilla Rice Kheer (Rice Pudding) — dress up your usual rice kheer for a festive Rakhi dessert with this delicious twist! With a rich, creamy vanilla rice kheer base and a fresh vibrant orange jelly, this is an aromatic and colorful treat to share this Rakhi!
- 5 cups milk
- 1/4 cup short grain rice , soaked in water for 20 mins and drained
- 1/2 cup condensed milk
- 1 tsp vanilla essence
- 2 tsp orange zest
- 1 tbsp almonds , slivered or crushed
- 1 tbsp pistachio , slivered or crushed
- 1 1/2 cup fresh orange juice
- 2 tbsp sugar
- pinch salt
- 2 tbsp cornstarch , mixed with 3 tbsp water to make slurry
- 1/2 tsp orange essence , optional
- oranges
- strawberries , sliced
- pistachio , slivered or crushed
- edible flowers
- edible gold foil
- mint leaves
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Heat the milk in a heavy-bottomed pan on low flame. Keep stirring the milk continuously for 4-5 mins until it comes to a boil.
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Then drain your soaked rice and add it to the milk. If you are using long-grain or basmati rice, just crush the rice with your hands before adding it to the milk. Cook for 10-15 minutes till the rice is done and the milk starts to thicken.
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Then add in the condensed milk, vanilla essence and orange zest. Adjust the sweetness with condensed milk according to your taste. I kept the sugar on low side as I like the tartness of the oranges.
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Boil the milk for 4-5 minutes and then switch off the gas.
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Mix in your almonds and pistachios and let the kheer cool down to room temperature .
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While the kheer is cooling down , let’s make the orange jelly. In a small saucepan, mix together orange juice, orange essence, salt, and sugar. Then add-in your cornstarch slurry and cook on medium heat. Whisk for a few minutes until thickened and you see big bubbles forming, and then take off the heat. Make sure that it doesn’t get too thick, it should be pancake batter consistency. As it cools down, it will get thicker. If lumps form, you can strain it for a smoother consistency.
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In small serving glass or bowl, add in the cooled kheer. Then pour the orange jelly in a thin layer on top. Garnish with fresh oranges, strawberries (or any fruit of your choice), edible flower, edible gold foil, and mint. Let this chill in the fridge for at least 1 hour before serving. Enjoy!
Recipe Video
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