Chawal ki Kheer - Pakistani Rice Pudding
Flour & Spice recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/4 cup rice, soaked
- 1 litre whole milk
- 5-6 cardamom pods
- 10 tbsp sugar
- 1/4 - 1/2 cup cream (or half n half)
Instructions
- 1
Boil your rice until it is mushy - this is at least 10 minutes of active boiling
- 2
While that happens use a wide bottomed steel pot (NOT NON STICK) to bring your milk to a simmer
- 3
Lightly bruise the cardamom pods and add them to the milk, keep the temperature low,
- 4
Once the rice is mushy, drain most of the water and then mash it up thoroughly on a plate with a fork
- 5
Add to the milk mixture along with the sugar. Mix well.
- 6
Cook on low - a gentle simmer for an hour. The milk will scald at the bottom of the pan but should not burn. Stir with a rubber spatula every now and then to check.
- 7
The kheer will cook down quite a bit in this time, add 1/4 cup of the cream you are using and taste - add more sugar or cream if desired
- 8
Serve garnished with nuts or plain.