Kheer is a South Asian variant of rice pudding. It’s mainly milk, sugar and rice slow-cooked to a thick creamy consistency.
Mmmm who doesn’t like kheer?!! 😍😋
In many households this dessert is typically made on Eid. At my in-laws’, however, this little sweet number is enjoyed year round! 😉 My mom-in-law is a fantastic cook and I follow her recipe to the tee. Try it out and you’ll fall in love with it too!
Rice Kheer
Course: DessertCuisine: PakistaniDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
1
hourTotal time
1
hour30
minutesIngredients
1L milk
4 tbsp rice
12 tbsp sugar
12-14 almonds (powdered)
8-12 green cardamom (powdered)
saffron (pinch)
½-1 cup powdered milk (Nido)
½ cup fresh cream
Directions
- Wash and soak rice for 30 minutes.
- Boil in water till very soft (can be mashed). Do not drain.
- Use the leftover water to mash the rice with a whisk or spoon.
- In a small bowl mix the almonds and cardamom powder in very little water.
- In a separate pan pour the milk and add the almonds+cardamom mix, sugar and saffron. Bring to a boil stirring constantly so it doesn’t stick to the bottom of the pan.
- When the milk mixture boils, reduce flame to low-medium (should continue to bubble).
- After 10 minutes, add the powdered milk and cream.
- Let the mixture continue cooking until it reduces and thickens (this takes about 30 minutes). Stir every few minutes.
- Take off the heat. The mixture will be grainy.*
- Pour into a bowl and garnish with finely chopped peanuts and almonds.
Notes
- To make fine/smooth kheer (instead of grainy), replace steps 2-3 and do this instead: Dry the rice completely. Grind to a fine powder.
