Kheer (Pakistani Rice Pudding)
Kheer Recipe (Pakistani Rice Pudding) is a popular South Asian dessert made with rice, milk, heavy whipping cream, cardamom, and nuts.
- Prep time
- 5 min
- Cook time
- 2 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 cups whole milk
- 2 cups heavy whipping cream
- ½ cup basmati rice
- 5 pods cardamom ((see notes))
- 1 cups granulated sugar
- 1/4 cups salted pistachios
- 1/4 cup slivered almonds
- silver leaf ((optional))
Instructions
- 1
Add the milk and cream to a cooking pot and heat on high.
- 2
Measure the rice into a spice grinder and pulse 1-2 times, just enough to break down the rice grains slightly. (see notes)
- 3
Split open the cardamom pods to remove the seeds, and crush lightly using a mortar and pestle. Add these to the milk mixture. (see notes)
- 4
Reduce the heat to medium and simmer the mixture, stirring occasionally. (see notes)
- 5
After 45 minutes to one hour, add in the sugar and continue to cook. (see notes)
- 6
Continue to cook, stirring at intervals, until the kheer is thick enough to coat your spoon,
- 7
Pour into a serving dish, cover with plastic wrap, and cool to room temperature before placing in the fridge to chill. (see notes)
- 8
Garnish it with the nuts and silver leaf if using before serving.