Kheer Recipe (Pakistani Rice Pudding)
Kheer is a creamy rice pudding made by simmering rice in milk until thick. It is served at Eid, weddings and family dinners and tastes lovely warm or chilled.
It needs patience more than skill: low heat, frequent stirring and plenty of time.
Why you will like this version
- Only a few ingredients.
- Creamy without cream or condensed milk.
- Make ahead and serve chilled.
What is kheer?
Kheer comes from the Sanskrit word for milk. The Pakistani version is made with basmati rice, full-fat milk, sugar, cardamom and nuts, and is sometimes finished with rose water or saffron.
Ingredients that matter
- Full-fat milk: gives the creamy body.
- Basmati rice: soaked for 30 minutes so it cooks soft.
- Cardamom and nuts: almonds and pistachios for flavour and crunch.
Tips for the best kheer
- Use a heavy pot and keep the heat low.
- Stir often, especially along the bottom, so the milk does not scorch.
- The kheer thickens as it cools, so stop cooking when it looks a little loose.
Kheer Recipe (Pakistani Rice Pudding)
Kheer Recipe (Pakistani Rice Pudding)
Creamy Pakistani kheer: basmati rice simmered in milk with sugar, cardamom and nuts.
Ingredients
Method
- Bring the milk to a boil in a heavy pot. Reduce the heat to low.
- Drain the rice and add it with the cardamom. Simmer for 60 to 75 minutes, stirring often, until the rice is very soft and the milk has thickened.
- Add the sugar and half the nuts. Cook 5 more minutes.
- Stir in the rose water if using. Serve warm or chilled, topped with the remaining nuts and raisins.
Notes
Kheer thickens in the fridge. Stir in a little milk before serving.
Frequently asked questions
Can I use leftover cooked rice?
Yes. Use 1 cup and simmer in the milk for 25 to 30 minutes.
How do I stop the milk from burning?
Use a heavy pot, low heat and stir often. Rinse the pot with water before adding the milk.
Can I serve it cold?
Yes. Chill for 3 hours. Add a splash of milk if it thickens too much.
