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Pakistani
Classic Rice Kheer Dessert
60 min total10 prep50 cook6 servings300 cal
VegetarianClassicContains dairyContains tree nut
A slow-simmered rice pudding in which soft grains melt into creamy, cardamom-scented milk, finished with nuts and raisins. A beloved South Asian dessert served warm or chilled.
Ingredients
pantry
- 0.5 cupbasmati rice
- 0.75 cupgranulated sugar
- 5cardamom pods
- 0.25 cupalmonds
- 0.25 cuppistachios
- 0.25 cupraisins
- 1 pinchsaffron
dairy
- 6 cupwhole milk
Steps
- Rinse the rice and soak it for 20 minutes, then drain.
- Slice the almonds and pistachios; lightly crush the cardamom pods.
- Bring the milk to a boil in a heavy-bottomed pot, stirring to prevent sticking.
- Add the drained rice and the crushed cardamom.
- Lower the heat and simmer, stirring often, until the rice is very soft and the milk thickens, about 35 minutes.
- Mash some of the rice against the pot for a creamier texture.
- Stir in the sugar and simmer 5 minutes until dissolved.
- Add the saffron, most of the nuts, and the raisins.
- Cook 5 more minutes until the kheer is creamy but still slightly loose.
- Turn off the heat and let it cool slightly; it will thicken further.
- Serve warm or chilled, garnished with the reserved nuts.
Tips
- Use a heavy-bottomed pot and stir often so the milk does not scorch.
- Simmer patiently on low heat for the creamiest, richest kheer.
- Soak and lightly crush the rice for a faster, softer result.
- The kheer thickens as it cools, so stop cooking while it is still slightly loose.
