Pakistani Kheer Recipe
Make this classic delicious Pakistani rice kheer recipe the easiest and quickest way in 30 minutes. It is a creamy, sweet, and aromatic dessert.
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
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 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.
Nutrition
Serving: 1gCalories: 345kcalCarbohydrates: 41gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 47mgSodium: 207mgSugar: 36g
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