Dessert

Pakistani Rice Kheer

Name: Pakistani Rice Kheer
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 3 h 45 min
Yield: 6 servings
Cuisine: pakistani, indian
Ingredients: 0.5 cup basmati rice soaked for 30 minutes and drained; 2 l whole milk; 0.5 cup granulated sugar; 6 pcs green cardamom pod crushed; 2 tbsp almond sliced; 2 tbsp pistachio chopped; 1 tsp rose water (optional)

This creamy and fragrant rice pudding is a classic Pakistani dessert, perfect for any celebration. Slow-cooked with milk, rice, and sugar, it's infused with cardamom and garnished with nuts.

An original recipe by Forkin

Total time: 3 hr 45 min
Serves: 6
Difficulty: Medium
Per serving: 375 kcal

VegetarianGluten-free

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 cupbasmati rice, soaked for 30 minutes and drained
2 lwhole milk
0.5 cupgranulated sugar
6 pcsgreen cardamom pod, crushed
1 tsprose water(optional)

garnish

2 tbspalmond, sliced
2 tbsppistachio, chopped

Equipment

large pot · serving bowls

The method

Step by step

1
Rinse the basmati rice thoroughly and soak it in water for 30 minutes, then drain.
About 30 min
Cook’s note: Soaking helps the rice cook faster and become creamier.
2
In a large heavy-bottomed pot, combine the whole milk and crushed green cardamom pods.
Cook’s note: A heavy-bottomed pot prevents scorching.
3
Bring the milk to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
About 10 min
4
Once boiling, reduce the heat to low and add the soaked and drained basmati rice.
5
Simmer the kheer for 60-75 minutes, stirring frequently, especially towards the end, until the rice is very soft and the milk has thickened to a creamy consistency.
About 1 hr 15 min
Cook’s note: The key to good kheer is slow cooking and constant stirring to achieve a rich texture.
6
Add the granulated sugar and continue to cook for another 5-10 minutes, stirring until the sugar is fully dissolved.
About 10 min
Cook’s note: Add sugar after the rice is cooked, as it can sometimes prevent the rice from softening.
7
Remove from heat and stir in the rose water, if using.
8
Pour the kheer into serving bowls and let it cool to room temperature.
About 1 hr
9
Garnish with sliced almonds and chopped pistachios before serving.
10
Chill the kheer in the refrigerator for at least 1 hour before serving for best results.
About 1 hr
Cook’s note: Kheer is traditionally served chilled.

Per serving

Nutrition

68%Score

Calories: 375.2kcal
Protein: 13.3g
Carbs: 49.7g
Fat: 14g
Fibre: 0.9g
Sugar: 32.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kheer in an airtight container in the refrigerator.

Reheating

Kheer is typically eaten cold, but can be gently warmed on the stovetop with a splash of milk if desired.