Kheer (Pakistani Rice Pudding)

Kheer Indian Rice Pudding

 

In a nutshell, Kheer is a Pakistani/Indian rice pudding. But let’s please ease out of this nutshell because it’s suffocating and unjust. Kheer is not just any rice pudding in which you quickly cook rice in sweet milk and sweep the sweat from your forehead and pitch your spatula in the air in hurrah. No. That’s not kheer. Neither is the liquidy stuff you get at Pakistani/Indian restaurants in the states. I’ll take a glass of sweet lassi instead thanks.
  Kheer Indian Rice Pudding
Kheer is slow cooked for a couple of hours in sweetened milk. It’s infused with cardamom. It’s stirred with care. You bet it’s a labor of love when you have to scrub the brown bits stuck to the bottom of your stainless steel pot later because the milk will catch at the bottom. I think I scrubbed 20 minutes of my life away just now. But man oh man, when you tear through the skin that coagulates on the surface of the Kheer and slip that spoon in your mouth, you would want to clean that pan every day. Ok, maybe not. Once a week?
Kheer Indian Rice Pudding
Kheer is the one dessert that I ABSOLUTELY cannot resist especially when its encased between two tiny terracotta bowls glued together with a rubber band with a small wooden popsicle stick clasped to it. When I get those bowls from Burns Road in Karachi, you better believe that I take my Kheer very seriously! To replicate that earthen feel, I bought similar looking terracotta bowls from Home Depot. Instantly the Kheer that just tasted excellent now has substance– a story to tell, a culture to give you a glimpse of. And might I add how ridiculously impressive it looks. Please Google images of Kheer and tell me that this doesn’t splatter all over them. Exactly:)

Kheer Indian Rice Pudding

5.0 from 4 reviews
Kheer (Pakistani Rice Pudding)
 
Cook time
Total time
 
A Pakistani rice pudding, Kheer is infused with cardamom and slow cooked for a couple of hours. End result is nothing short of magical!
Author:
Recipe type: Dessert
Cuisine: Pakistani
Serves: 4-5
Ingredients
  • 4½ cup whole milk
  • ¼ cup uncooked rice
  • 7 tbsp sugar
  • 4-5 cardamom pods
  • Crushed nuts to garnish (pistachio, cashews, blanched almonds)
Instructions
  1. First, we are going to OVER cook the rice in boiling water for 10-12 minutes, until they get really soft and mushy.
  2. Next, strain the rice and with the back of a fork, mash it well until it resembles oatmeal.
  3. Next, heat up milk in a stainless steel deep saucepan and let it come to a gentle simmer.
  4. Open the cardamom pods and add it to the milk. (Once Kheer is done, you can simply take out the husk since we're only using 5 pods.)
  5. Next add the rice and sugar. The rice will be clumpy but as it cooks, it will break down.
  6. Now on very low heat, cook the Kheer for 3 hours. Make sure you stir every once in a while. The milk will inevitably catch at the bottom so make sure you use a stainless steel pot because if you use a non stick saucepan, the brown bits will peel off as you stir and distribute throughout the Kheer. That would be gross!
  7. After 3 hours of slow cooking, the Kheer will have thickened. It should fall in little clumps from the spatula (see the video for clarity).
  8. Immediately pour in terracotta bowls and garnish with crushed nuts. The skin that forms on the surface is the BEST part!
  9. Let Kheer cool in serving dish for 15-20 minutes before serving.
  10. You can keep this in the fridge covered for up to 3 days but who's even saving for later.

27 comments

  1. Hi, can I make this with brown sugar and 2% milk?

    1. Hi Aisha! While I think milk should be okay, (but why not whole?)I’m not so sure about brown sugar because I haven’t cooked brown sugar for that long so I don’t know how it will react. Kheer is one of those recipes that take really long to finish, so I wouldn’t advise you to play on this recipe. If you do try your way, post results please 🙂

  2. Hey Izzah! I am so excited to have discovered your blog (in my search for a winning chawal ki kheer recipe). Always so much fun to discover another Pakistani food blogger and I am definitely trying this kheer at some point!

    1. Hi Sarah! I’m so happy you were in search of chawal ki kheer and found my blog. I had zero luck finding a recipe online so when I randomly decided to try this idea and tasted what to me is the kheer I grew up eating as a child, I had to share it! Low and slow is the key. The milk solids will stick to the bottom of your pan (stainless steel pot, highly recommended), but don’t scrape the pan. Hope you have success making this. I would love to hear about it!

    2. Also, I need to redo my blog. Not the most tech savvy lol

      1. Oh shush, it’s a great blog! I have made kheer before but where you pound uncooked rice and add it to the milk. This approach seems to make sense because it eliminates the raw rice element!

        1. Oh you’re too kind. I need to revamp my blog asap and taking inspiration from yours rights now!
          Also, would love to hear your results on my kheer recipe:)

  3. If I am cooking for 50 people how would I change the recipe? Also, if I do not put it in individual pots does it make a difference?

    1. Hi Ameerah, You wouldn’t need to change the recipe, just increase the quantity but make sure to cook on a very low heat. You can serve that in one big bowl as opposed to individual ones. Hope it turns out delicious!!

  4. Hi can this kheer be made in a crockpot?

    1. Hi Afshan, I only make this in a stainless steel pot so unfortunately I cannot guide you. It may not have the same flavor in a crock pot.

  5. Hi I just wanted to let you know i love kheer and I never heard of cooking kheer for as long as 3 Hours but watching the video it looked really tasty so I definitely will try it. I just have one question, i want to cook for a larger serving size (as in for about 10-15 people) for that do you think it will still take 3 Hours or longer because the proportion of every ingredient is more.

    1. I think what you can do is make sure your pan is big enough so it has more room to simmer.

  6. […] holidays to add just the right amount of sweetness to the Eid table. Similar to desserts like Kheer and Kulfi, Sheer Khurma is also made with milk that is thickened slowly with the help of roasted […]

  7. Used this recipe to make Kheer for the first time for my family. There was just one big dilemma.. It was way too delicious to share. I ended up eating 3/4 of the dish and had loads of complaints that I didn’t make enough. Everyone loved it! Next time I’ll double the recipe. Thanks for sharing your recipe!!

    1. Thank you for your amazing feedback Mk! I am in the process of putting up a Sheer Khurma recipe. I hope you give that a try:)

  8. This looks amaze balls. Can’t wait to try this!

  9. I’m so glad I stumbled across this recipe! My mom always takes hours to make kheer and all the recipes I’ve found online call for a total of 25-30 minutes cook time. We skip the garnishing at my house though – we love kheer in all its simplicity and goodness! And the skin that forms on top? Ugh to die for!
    Thanks for sharing your recipe!!

    1. Thanks so much for checking this out and leaving a comment. I can’t think of making kheer any other way!

  10. Hello,I will be making kheer using ur procedure ..But instead of sugar I will be pouring condensed milk ,so much should it be put in tbsp?

    1. Hi Sakina, kheer made with condensed milk will have an entirely different procedure because we are not cooking it down. I have not tried making it with condensed milk so I can’t advise on how to go about it. But there are plenty of recipes out there with that variation:) Here’s a basic one I found on the internet http://foodviva.com/dessert-recipes/rice-kheer-with-condensed-milk-recipe/

      Hope this helps:)

  11. Hi! I stumbled upon your page yesterday and am already hooked. Excited to check out more videos and recipes.

    I have a couple of questions that I’m not entirely clear on.

    1- for overcooking the rice, do you bring the water to a boil first and then add the rice? Or do add the rice to water and allow it to boil together? I’ve had recipes for other things show as both ways.

    2- when heating up Milk, is that done on medium heat?

    1. Thank you Muzam for checking my blog! So it really doesn’t matter if you add rice to boiling water or together cause you’re going to overcook it regardless. As far as the flame, yes low and slow is the way to go because milk catches very easily. Also, make sure to use stainless steel pot so the scalded bits get stuck to the pan and don’t mix into the milk! Hope this helps!!

  12. Can you do the first step a day before and cover the rice once cooled and place it in the fridge?

    1. I actually haven’t tried cooking the rice in advance but I don’t see a reason why it won’t work. Just microwave the cooked rice for 20-30 seconds to break up the clump.

  13. heyy i love your youtube channel, the food always looks amazing. my question is what type of rice would i need to use to make this? or it does not matter?

    1. Thank you so much for your sweet words, Aliyah. I cook with basmati rice but i’m sure jasmine or any white rice will work just as well. Just make sure you really overcook the rice so it resembles a mush:)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: