Pakistani Kheer
The Quirky Foodster Team
Ingredients
- Rice, rinsed — 90 g (3 oz)
- Milk — 1.4 L (48 fl oz)
- Sugar — 100 g (3.5 oz)
- Ground cardamom — 1/2 tsp
- Chopped almonds and pistachios — 35 g (1.25 oz)
- Saffron threads (optional) — a few
Method
- Combine the rice and milk in a heavy saucepan and bring to a gentle boil.
- Reduce heat and simmer, stirring frequently, for 45–50 minutes until the rice is very tender and the milk has thickened and reduced significantly.
- Stir in the sugar, cardamom and saffron if using.
- Continue simmering for a further 10 minutes.
- Stir in most of the chopped nuts, reserving some for garnish.
- Serve warm or chilled, garnished with the remaining nuts.
Introduction: A creamy, fragrant rice pudding slow-cooked in milk and flavoured with cardamom and nuts, a beloved Pakistani dessert for celebrations.
Cultural Background: Kheer is a treasured dessert across Pakistan, traditionally prepared for Eid and other special occasions, its rich, slow-cooked creaminess reflecting generations of careful dessert-making tradition.
Tips: Stir frequently throughout cooking to prevent the milk from catching or forming a skin on top. Simmer patiently — the long, slow reduction is what gives kheer its characteristic rich, creamy texture.
Variations: Add a few raisins along with the nuts for extra sweetness. Use vermicelli in place of rice for a related dessert called sheer khurma.
Storage: Store covered in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop with a splash of milk, stirring, until warmed through, or serve chilled.
FAQs:
Q: Is kheer served hot or cold?
A: Both are traditional — it can be enjoyed warm right after cooking or chilled for a refreshing dessert.
Q: When is kheer typically made?
A: Especially for Eid and other celebrations, though it's enjoyed as an everyday treat too.
- Rice, rinsed — 90 g (3 oz)
- Milk — 1.4 L (48 fl oz)
- Sugar — 100 g (3.5 oz)
- Ground cardamom — 1/2 tsp
- Chopped almonds and pistachios — 35 g (1.25 oz)
- Saffron threads (optional) — a few
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