Kheer Recipe (Pakistani Rice Pudding)
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Kheer Recipe (Pakistani Rice Pudding)
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Kheer Recipe (Pakistani Rice Pudding) is a popular South Asian dessert made with basmati rice, milk, heavy whipping cream, cardamom, and nuts.
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Ingredients
- 8 cups whole milk
- 2 cups heavy whipping cream
- ¼ cup basmati rice
- 5 pods cardamom (see notes)
- 1 ½ cups granulated sugar
- ¼ cups salted pistachios
- ¼ cup slivered almonds
- silver leaf (optional)
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Instructions
- Add the milk and cream to a cooking pot and heat on high.
- Measure the rice into a spice grinder and pulse 1-2 times, just enough to break down the rice grains slightly. (see notes)
- Open the cardamom pods, remove the seeds, and crush them using a mortar and pestle. Add these to the milk mixture. (see notes)
- Once the milk and cream start to simmer, add the sugar and rice to a cooking pot and bring the mixture to a boil on high heat.
- Reduce the heat to medium and simmer the mixture, stirring occasionally. (see notes)
- Crush the nuts and set aside to use as a garnish later. (see notes)
- Once the kheer is thick enough to coat your spoon, turn the stove off and pour it into a serving dish.
- Cover with plastic wrap and cool to room temperature before placing in the fridge to chill. (see notes)
- Garnish it with pistachios and silver leaf before serving.
Notes
- Cardamom - If you're in a rush, you can use ¼ teaspoon of cardamom powder, but it's always best to use fresh cardamom pods. Extract and crush the seeds and add them to any recipe for maximum flavor and aroma.
- Silver leaf - This is traditionally used on desserts when served for a celebration. I like to use silver leaf flakes rather than full sheets, finding it easier to work with.
- Rice - Use plain basmati rice sourced at your local supermarket or on Amazon. I run it through the grinder, giving 2-3 pulses at most. The purpose is to break down the grains just enough to help release the starch.
- Cooking the kheer - Once it reaches a boiling point, simmer it on medium (it should be bubbling slightly). It will take about 30-45 minutes for the rice grains to become soft and plump; at this point, you must stir every 10-15 minutes to prevent the kheer from sticking to the bottom.
- Chilling the kheer - Pour it into a serving bowl as soon as it coats the spoon to prevent further cooking. Cover with plastic wrap and let it come to room temperature before refrigerating. The kheer will continue to thicken as it cools.
- The nuts - Garnish with chopped and salted pistachios and slivered almonds. The salt helps balance the final flavor, and I highly recommend it.
Nutrition Information
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Serving
1serving
Calories
424kcal
(21%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
74mg
(25%)
Sodium
104mg
(4%)
Potassium
439mg
(13%)
Fiber
0.4g
(2%)
Sugar
42g
(84%)
Vitamin A
985IU
(20%)
Vitamin C
0.4mg
(0%)
Calcium
332mg
(33%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 424kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 74mg | 25% |
| Sodium | 104mg | 4% |
| Potassium | 439mg | 9% |
| Fiber | 0.4g | 2% |
| Sugar | 42g | 84% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 332mg | 33% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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