This Pakistani rice kheer recipe is irresistibly decadent with the most luxurious melt-in-your-mouth texture. This rice pudding recipe is made with only a handful of ingredients! Rice, cardamom, sugar, and milk are traditionally simmered together in kheer making and then cooked to perfection. This quintessential recipe has a rich and creamy texture. After just one bite, you will be hooked!
Growing up in Pakistan, I remember enjoying this dessert at every wedding, festival, and celebration. I make this recipe especially for my kids to introduce them to our traditional Pakistani-style rice kheer. I was not sure if they liked that or not. My family is not a dessert fan, but I was amazed that it was an HIT, and we all devoured the dessert!
Here I am sharing my mom’s traditional kheer, which is cooked on the stovetop. I recall she would usually serve in clay mud pots garnished with sliced almonds, pistachios, and chandi ka warq (edible silver leaves)
Table Of Content
What Is Kheer?
Traditional Kheer is cooked with rice, milk, boiling milk, and sugar. It is cooked on a slow flame, which results in a creamy, rich, and thick texture, much like a rice pudding. Its also called Indian rice pudding.
Tips For Perfect Rice Kheer Recipe
Here are some tips to make perfect Kheer!
Rice: Basmati rice is my go-to, but you can use any white rice as well.
Soak the rice in enough water for at least an hour.
Full-fat milk: Use full-fat (whole milk) for a richer and creamy texture.
The ratio of rice and milk: To make a perfect kheer, the ratio is very important 1/4 cup of rice in 1 liter (4 cups) of full-fat milk
Keep staring: Make sure to keep stirring the kheer from the side to grab all the cream and stir to prevent burning.
Can You Make Rice Kheer Ahead?
The best part is that you absolutely can! You can easily cook this dessert one or two days before the party. It tastes best when served chilled.
How To Store Leftover Kheer
Keep leftover kheer in an airtight container. Store it in the fridge. It stays fresh for up to 4 to 5 days in the fridge.
Frequently Asked Questions
My rice pudding is too thick. How can I fix it?
If your pudding is too thick, just add more milk until it reaches the desired consistency.
My rice pudding is too thin. How can I fix it?
If your pudding is too thin, cook it a little longer until it reaches the desired consistency.
Is there a vegan version of this recipe?
Yes! Just swap out the milk for plant-based milk, and you’re good to go.
Can I skip the small cardamom?
Cardamom is usually added for aroma, but you can easily skip it.
Can I use Condensed milk?
Yes definitely, To make Kheer with condensed milk, follow all the steps 1 to 3. After the rice is cooked, mix in sweetened condensed milk and some additional milk. This will help balance the sweetness, as using only condensed milk can make the Kheer too sweet. adjust the consistency.
Ingredients You’ll Need To Make Rice Kheer Or Indian Rice Pudding
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Stovetop Rice Kheer | Rice Pudding
10
servings5
minutes1
hour1
hour5
minutesThis classic Kheer recipe is made by simmering rice with cardamom, sugar, and saffron-infused milk. This Pakistani-style rice pudding (kheer) is easy and full of creamy goodness!
Keep the screen of your device on
Ingredients
1/4 cup basmati or Jasmine rice or any medium-long-grain white rice, Rinsed and drained
4 cups whole milk
3 pods small cardamons (Elaichi)
1.5 cup sugar
1/4 cup heavy whipping cream (optional)
A few saffron sticks (optional)
- For Garnishing
2 tablespoons chopped almonds
2 tablespoons chopped pistachios
Directions
- Rinse the rice with water until it is clear. Soak the rice for about 1 hour, which helps shorten the cooking time.
- In a food processor or spice grinder, add rice. Pulse about 8 to 10 times. Just enough to beak in small pieces; make sure you are not making a paste here.
- Place the milk in a heavy-bottomed pot. Add cardamom powder and saffron. Bring to a boil, and then add the washed basmati rice. Bring it back to a boil, then reduce the heat to a gentle simmer, stirring occasionally to prevent the bottom from scorching. Cook the rice until it’s soft and creamy. It will take around 30 minutes.
- Add the sugar and heavy whipping cream; stir the kheer frequently and scrape the bottom of the pot to keep it from sticking. If a thin layer (malai) forms on top and sides, simply mix it in; this will add rich flavor and texture to the kheer.
- Add nuts and mix in your kheer. Cook for a few more minutes. Check the consistency; if you prefer your kheer thicker, cook it for a longer period.
- Turn off the heat when the desired thickness is to your liking. Keep in mind that kheer thickens quite a bit as it cools. If it becomes too thick, add more milk and adjust the sugar accordingly.
- Transfer to a serving bowl and garnish with chopped nuts, such as pistachios and almonds.
Recipe Video
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I try this i like it its 😋😍
Hello,
I wanted to check about the sugar amount it says 1/2 cup sugar and the next like says 1 cup sugar. Is there an error or is 1.5 cups white sugar needed?
Thanks!
Oh, seems like it was a typo, just fixed.
Thank you for mentioning this.