Pakistani Kheer Recipe
Make this classic delicious Pakistani rice kheer recipe the easiest and quickest way and serve it in 30 minutes. It is creamy, sweet, and aromatic. The easiest comfort dessert to put together with only a few ingredients.
So how to make this delicious Pakistani kheer recipe quickly in a fraction of a time? You cook ground-soaked rice and use an immersion blender after the rice is cooked.
Using a hand blender does not make Kheer to be runny at all. You can make it however coarse or smooth you like. I made it smooth which made the cooking time very short and the result was a perfect bowl of thick texture kheer.
If you love this recipe, you will love this sweet potato porridge too.
Ingredients
- Rice. I used long-grain white rice. They are easy to cook and have lots of starch to thicken the kheer. Basmati rice or any other white rice works too.
- Milk. I use whole milk. This helps to add extra creaminess to the kheer.
- Sugar. I used coconut sugar to add sweetness to the dish.
- Butter. Add a lot of flavor and creaminess to the kheer. you may use heavy cream or ghee.
- Cardamom pods. To add flavor to the dish. cardamom powder works too.
- Salt. To bring out more flavor.
- Garnish. I use soaked almond and ground flax seeds for garnish.
How to make Pakistani kheer
Follow my easy instructions to see how to make Pakistani kheer.
1. Soak the rice. Rinse the rice a few times with cold water. Then let it soak for at least 30 minutes or longer.
2. Grind it. Drain the water and grind the soaked rice with your hand or in a food processor into a coarse texture.
3. Mix it. Add the rice to a stainless steel pot and milk, slightly open cardamom pods, and salt
4. Cook it. Place the pot on medium-high heat and bring it to a gentle boil while you are continuously stirring it. Watch it closely so the milk does not boil over. Then lower the heat and let it cook for 2o minutes on low heat. Don’t cover the pot with a lid. Keep string occasionally to prevent milk and rice from sticking to the bottom of the pot.
5. Blend it. Then, remove the cardamom pods and take an immersion blender and blend the rice to the desired consistency. I blended mine to a smooth texture.
6. Add sugar and butter. Then let it simmer for 10 minutes on low heat while stirring occasionally.
7. Taste it. Adjust for sweetness if needed. Then pour it into a serving bowl and let it set.
8. Serve it. Garnish with almond and ground flax seeds and serve. Enjoy!
Tips
- Soak and Grind the rice. This will shorten the cooking time by a lot.
- Stir constantly. This will prevent milk and rice from sticking to the bottom of the pot.
- Do not overcook it. Kheer will thicken up further as it cools down, no need to simmer it for a longer time.
- Use a stainless steel pot. If you use a nonstick pot, the brown part sticking on the bottom of the pot will come off and mix into your kheer.
- Taste-test-it. This is a great way to adjust kheer to your preference.
- Use soaked almonds. Simply cover almonds with enough water and let them soak overnight.
Substitutions and variations to this recipe
- Make it vegan. This is a gluten-free kheer recipe. To make it vegan kheer, simply use unsweetened plant-based milk and butter. For example, make oat milk rice pudding.
- Topping options. Chopped nuts (pistachio, hazelnut), dried fruits, coconut flake, and chia seeds.
- Flavor options. Cinnamon, vanilla, nutmeg, saffron, and rose water.
- Mix in some protein powder.
- Use different types of rice.
Equipment
- Stainless steel pot
- Immersion blender
Storage and reheat
- Store it in an air-tight container for up to 3 days in the fridge and serve it chilled or warm it up in a microwave.
- You may freeze it for up to 3 months. Defrost it in the fridge overnight and warm it up on low heat on the stovetop or microwave it.
How to serve it
Serve it warm or chilled for breakfast, dessert, or snack.
I hope you get to try and love this quickest version of the Pakistani kheer recipe as much as I do. Please let me know how you did it. I Love to hear from you!
Please rate, comment, and share this recipe on Pinterest. Thank you!
FAQ
Kheer is made of slow-cooked rice in sweetened milk with a cardamom flavor. It has a creamy rich sweet taste to it that can be served hot or chilled.
Yes, rice pudding is known as kheer among Pakistani and Indian.
It all depends on your preference. Try both and see which you like the best. I like a bowl of hot kheer in winter and a chilled one (4 hours in the fridge) in summer.
Kheer in moderation and the right serving size is good and healthy! Kheer is rich in easy-to-digest rice starch carbohydrates that can quickly restore energy. Serve it with nuts and dried fruits for added healthy fat, protein, vitamins, and minerals.
Kheer is made of whole rice grain while Firni is made of rice flour.
Pakistani Kheer Recipe
Ingredients
- 1/2 cup long grain white rice
- 4 cups of whole milk.
- 1/2 cup of coconut sugar or to taste.
- 3 tbsp. butter
- 5 cardamom pods or to taste
- Pinch of salt
Instructions
- Soak the rice. Rinse the rice a few times with cold water. Then let it soak for at least 3o minutes or longer.
- Grind it. Drain the water and grind the soaked rice with your hand or in a food processor into a coarse texture.
- Mix it. Add the rice to a stainless steel pot and milk, slightly open cardamom pods, and salt
- Cook it. Place the pot on medium-high heat and bring it to a gentle boil while you are continuously stirring it. Watch it closely so the milk does not boil over. Then lower the heat and let it cook for 2o minutes on low heat. Don't cover the pot with a lid. Keep string occasionally to prevent milk and rice from sticking to the bottom of the pot.
- Blend it. Then, remove the cardamom pods and take an immersion blender and blend the rice to the desired consistency. I blended mine to a smooth texture.
- Add sugar and butter. Then let it simmer for 10 minutes on low heat while stirring occasionally.
- Taste it. Adjust for sweetness if needed. Then pour it into a serving bowl and let it set.
- Serve it. Garnish with almond and ground flax seeds and serve. Enjoy!
Notes
- Soak and Grind the rice. This will shorten the cooking time by a lot.
- Stir constantly. This will prevent milk and rice from sticking to the bottom of the pot.
- Do not overcook it. Kheer will thicken up further as it cools down, no need to simmer it for a longer time.
- Use stainless steel pot. If you use a nonstick pot, the brown part sticking on the bottom of the pot will come off and mix into your kheer.
- Taste-test-it. This is a great way to adjust kheer to your preference.
- Use soaked almonds. Simply cover almonds with enough water and let them soak overnight.
- Make it vegan. This is a gluten-free kheer recipe. To make it vegan kheer, simply use unsweetened plant-based milk and butter. For example, make oat milk rice pudding.
- Topping options. Chopped nuts (pistachio, hazelnut), dried fruits, coconut flake, and chia seeds.
- Flavor options. Cinnamon, vanilla, nutmeg, saffron, and rose water.
- Mix in some protein powder.
- Use different types of rice.
- Stainless steel pot
- Immersion blender
- Store it in an air-tight container for up to 3 days in the fridge and serve it chilled or warm it up in a microwave.
- You may freeze it for up to 3 months. Defrost it in the fridge overnight and warm it up on low heat on the stovetop or microwave it.
