4.6 from 8 votes

4.7/5 - (3 votes)

This Pakistani rice kheer is one of the most loved Pakistani desserts, known for its rich, creamy texture and aromatic flavors. Perfect for Eid, family parties, or special dinners,

This rice pudding recipe uses only a handful of ingredients! Simmer rice, cardamom, sugar, and milk together to create authentic kheer. The mixture cooks down to the most luxurious melt-in-your-mouth texture. One bite is all it takes to get you 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 wasn’t sure if they would like it, but my family surprised me. They usually don’t enjoy desserts; however, this one became a hit, and we all devoured it!

I’m excited to share my mom’s traditional stovetop kheer. I remember she would always serve it in clay pots, which was absolutely so tempting, beautifully garnished with sliced almonds, pistachios, and chandi ka warq (edible silver leaves).

Pakistani rice kheer in a clay bowl garnished with pistachios

Table Of Content

What Is Kheer?

What Is Kheer?

Traditional kheer is cooked with rice, milk, and sugar; it simmers on a slow flame until it starts to thicken and become creamy, almost like a pudding texture. In fact, it’s also called Indian rice pudding.

Tips For Perfect Rice Kheer Recipe

Here are some tips to make perfect Kheer!

1. Choose the Right 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.

2. Use full-Fat Milk

It’s always best to use full-fat (whole milk), as it enhances both flavor and consistency.

3. Maintain the Correct Rice-to-Milk Ratio

To achieve the perfect kheer, the ratio of rice to milk is very important. Specifically, use ¼ cup of rice for every 1 liter (4 cups) of full-fat milk.

4. Keep Stirring

Since kheer can stick and burn easily, make sure to stir continually from the sides to lift all the cream and maintain a smooth texture.

Can You Make Rice Pudding Ahead?

In fact, 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 and store it in the fridge. This way, it stays fresh for up to 4 to 5 days.

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! In fact, you can simply swap the milk for a plant-based alternative, and you’re all set.

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 steps 1 to 3 as usual. Once the rice is cooked, mix in sweetened condensed milk and some additional milk. This not only balances the sweetness, since using only condensed milk can make the Kheer too sweet, adjusts the consistency. This not only balances the sweetness but also helps adjust the consistency to a creamy, perfect texture.

Pakistani Rice Kheer Ingredients — Ingredients for Kheer Recipe (Indian rice pudding)

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Stovetop Rice Kheer | Rice Pudding

Recipe by Urooj Naeem

4.6 from 8 votes

Course: DessertsCuisine: PakistaniDifficulty: Medium

Servings: 10

servings

Prep time

minutes

Cooking time

hour

Calories

250

kcal

Total time

hour

minutes

This 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!

Cook Mode

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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

Get Recipe Ingredients

Equipment

Heavy Bottom Pot

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

Nutrition Facts

Serving Size: 1g
Total number of serves: 6
Calories: 250kcal
Fat: 8g
Saturated Fat: 5g
Trans Fat: 0g
Polyunsaturated Fat: 0g
Monounsaturated Fat: 2g
Cholesterol: 25mg
Sodium: 60mg
Potassium: 125mg
Carbohydrates: 38g
Fiber: 0g
Sugar: 25g
Protein: 6g
Vitamin A: 150IU
Vitamin C: 1mg
Calcium: 150mg
Iron: 0mg
Vitamin D: 0mg
Vitamin E: 0mg
Vitamin K: 0mg
Thiamin: 0mg
Riboflavin: 0mg
Niacin: 0mg
Vitamin B6: 0mg
Vitamin B12: 0mg
Folate: 0mg
Biotin: 0mg
Pantothenic Acid: 0mg
Phosphorus: 0mg
Iodine: 0mg
Magnesium: 0mg
Zinc: 0mg
Selenium: 0mg
Copper: 0mg
Manganese: 0mg
Chromium: 0mg
Molybdenum: 0mg
Chloride: 0mg

Authentic Rice Kheer Recipe | Traditional Rice Pudding