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Kheer Recipe (Pakistani Rice Pudding)

Creamy Pakistani kheer: basmati rice simmered in milk with sugar, cardamom and nuts.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 L full-fat milk
  • 0.5 cup basmati rice rinsed and soaked 30 minutes
  • 0.5 cup sugar adjust to taste
  • 4 green cardamom pods crushed
  • 2 tbsp almonds sliced
  • 2 tbsp pistachios chopped
  • 1 tbsp raisins optional
  • 1 tsp rose water optional

Method
 

  1. Bring the milk to a boil in a heavy pot. Reduce the heat to low.
  2. 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.
  3. Add the sugar and half the nuts. Cook 5 more minutes.
  4. 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.