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

Kheer Indian Rice Pudding
Print Recipe
4.85 from 13 votes

Kheer (Pakistani Rice Pudding)

A Pakistani rice pudding, Kheer is infused with cardamom and slow cooked for a couple of hours. End result is nothing short of magical!
Cook Time3 hrs
Total Time3 hrs
Course: Dessert
Cuisine: Pakistani
Keyword: Kheer
Servings: 5
Author: Rookie With A Cookie

Ingredients

  • 4 1/2 cup whole milk
  • 1/4 cup uncooked rice
  • 7 tbsp sugar
  • 4-5 cardamom pods
  • Crushed nuts (pistachio, cashews, blanched almonds) to garnish

Instructions

  • First, we are going to OVER cook the rice in boiling water for 10-12 minutes, until they get really soft and mushy.
  • Next, strain the rice and with the back of a fork, mash it well until it resembles oatmeal.
  • Next, heat up milk in a stainless steel deep saucepan and let it come to a gentle simmer.
  • 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.)
  • Next add the rice and sugar. The rice will be clumpy but as it cooks, it will break down.
  • 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!
  • 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).
  • Immediately pour in terracotta bowls and garnish with crushed nuts. The skin that forms on the surface is the BEST part!
  • Let Kheer cool in serving dish for 15-20 minutes before serving.
  • You can keep this in the fridge covered for up to 3 days but who's even saving for later.

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flaw
1 month ago

5 stars
Ohhh ! I really loved this recipe and made my day..thanks for the sharing,

Last edited 1 month ago by flaw
Fathima Syeda Noor
Fathima Syeda Noor
5 months ago

5 stars
I am going to use 2% milk. I have a can of condensed milk. Can I add that too?

Sonia
Sonia
5 months ago

love your idea of using the terra cotta bowls! would you be able to share a link to the ones you bought from home depot?

Nimz
Nimz
7 months ago

5 stars
Thanks so much for this recipe! I made kheer a long time ago and needed something to refresh my memory. I have a extra gallon of milk I’m trying to do something with soon! I remember adding “chuwaare” to my kheer because my mom told me to 😅 you think it makes a big difference in taste?

jess
jess
7 months ago

I SOOO want to make this, but do not have cardamon pods – just powder. Would there be any way to substitute? Like, maybe a tiny pinch of powder?

trackback
10 months ago

[…] Best Indian Rice Dessert from Kheer Pakistani Rice Pudding – Rookie With A Cookie. Source Image: rookiewithacookie.com. Visit this site for details: rookiewithacookie.com […]

medison clark
1 year ago

Very nice post. I just stumbled upon your blog and wanted to say that I’ve really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

Sana Mohsin
Sana Mohsin
Reply to  medison clark
10 months ago

Hello, is a Dutch oven an appropriate pot for making Kheer?

Yashal Siddik
Yashal Siddik
1 year ago

5 stars
Yaar I’m still confused why do I have to clean washroom :/ jk Khair will be trying this insha Allah soon

Patti Wigington
1 year ago

This looks amazing! My boyfriend has new neighbors from Pakistan, and although the husband speaks English well, the wife only understands a few words, so I taught her how to use Google Translate, and she and I have been chatting back and forth with that – her in Urdu and me in English. I know she’s lonely, and I’d like to cook her something – food is my love language – but I’m worried it might be presumptuous of me to try to offer her a traditional Pakistani dish? I guess my question is, would it be appropriate for me, an American, to try to impress my new non-English speaking friend with an interpretation of one of her country’s dishes? Because the last thing I want to do is offend her. HALP!

Sameen
Sameen
1 year ago

After trying every recipe ever on how to make the perfect kheer, yours hits out of the park! I was sceptic, investing 3 hours into a recipe but I am so glad I did. It looks amazing, tastes oh so good.
Thank you so much!
It was the best home-made Burns Road kheer!

Aamir
Aamir
Reply to  Rookie With A Cookie
1 year ago

Do you use basmati rice or pudding rice?

Lynn Ebsary
Lynn Ebsary
1 year ago

Hi: I was just wondering if it matters which type of rice you use for this recipe.

P.S. … I love your recipes!!

Lynn

Sarah
1 year ago

5 stars
We had a Pakistani guest over, so I decided to make him something that tasted like home. He loved it! Also, I used double the rice and same amount of milk and it worked just fine. And soaking the bottom of the pan with warm water and baking soda makes the brown bits come right off!

Alisha Ross
2 years ago

5 stars
My son isn’t very interested in cooking, he’s usually too busy playing to help. I’d love to change that though!

Moses Brodin
2 years ago

i bought this expensive non-stick tefal grill pan BUT i can’t seem to get the perfect grill marks as i used to with my cheaper cast iron pan! the non-stick is so much easier to clean although i might as well be grilling the chicken in a skillet! ? is there anything i can do to make this one work as good?

Amina Khan
Amina Khan
2 years ago

3 stars
I made the kheer as you said but it smells burnt???! I used a stainless steel pot so none of the brown bits scraped off but it just smells burnt?

John
John
2 years ago

Do you recommend discarding the cardamom seeds before adding only the outer husk of the pod? I am unfamiliar with the proper way to cook with cardamom. (I have great faith in this recipe since it obviously doesn’t cut corners—if three hours are needed, then three hours are given!) Thank you.

Tazeen
Tazeen
2 years ago

5 stars
I cooked kheer n it was delicious my husband also liked it he just wanted to know how i made it so thick. Thanks for your recepie

LG
LG
2 years ago

5 stars
My family loves this recipe for keer. I used a potato masher to mush the rice, it is faster and easy. Also, I found that if I stirred it more frequently, like making pudding from scratch, it didn’t stick to the bottom of the pan. The closer to the finish time, the more frequently it needs stirring. Thanks for a great recipe.

Aisha
Aisha
3 years ago

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

Sarah
3 years ago

5 stars
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!

Sarah
Reply to  Rookie With A Cookie
3 years ago

5 stars
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!

Ameerah
Ameerah
3 years ago

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?

Afshan
Afshan
3 years ago

Hi can this kheer be made in a crockpot?

Ilene
Ilene
3 years ago

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.

trackback
3 years ago

[…] 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 […]

Mk
Mk
4 years ago

5 stars
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!!

Ayesha
Ayesha
4 years ago

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

Aqsa
Aqsa
4 years ago

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!!

Sakina
Sakina
4 years ago

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?

Muzam
Muzam
4 years ago

5 stars
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?

Navah
Navah
5 years ago

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

Aliyah
Aliyah
5 years ago

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?

Welcome To My Food Blog!

I’m Izza, the Rookie behind and in front of the camera. Here, you will find all the delicious recipes I’m whipping up in my cozy apartment in downtown Seattle while juggling my 9-5 in tech.

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