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Kheer Recipe (Pakistani Rice Pudding)

Kheer Recipe (Pakistani Rice Pudding) is a popular South Asian dessert made with basmati rice, milk, heavy whipping cream, cardamom, and nuts.

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 12 servings
Calories: 424 kcal
Course: Dessert
Cuisine: Indian , Pakistani

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)

Instructions

    Cup of Yum
  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. Open the cardamom pods, remove the seeds, and crush them using a mortar and pestle. Add these to the milk mixture. (see notes)
  4. 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.
  5. Reduce the heat to medium and simmer the mixture, stirring occasionally. (see notes)
  6. Crush the nuts and set aside to use as a garnish later. (see notes)
  7. Once the kheer is thick enough to coat your spoon, turn the stove off and pour it into a serving dish.
  8. Cover with plastic wrap and cool to room temperature before placing in the fridge to chill. (see notes)
  9. 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.
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Nutrition Information

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

% 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.