Rice Kheer aka rice pudding is the quintessential dessert enjoyed during holiday and festivals all over South Asia and is easily my favorite Pakistani dessert. This recipe will teach you how to make the perfect pot of rice kheer, complete with my secret tip to make it creamy!
What is Kheer?
Kheer is a traditional dessert uber popular in Pakistan and India and made from rice, milk, and sugar. While the base recipe requires just three ingredients, it's the slow cooking that really makes this dessert get its rich and creamy flavor. In Pakistan, kheer is served in cute earthen plates so I grabbed some from Home Depot for that nostalgic feel.
This dessert is incredibly versatile and can be served warm or chilled, with or without nuts.
What kind of rice to use for Kheer
The gold standard for making kheer is Basmati rice. It has a beautiful aroma that lends a delicious fragrance to the dessert. You should be able to find Basmati rice in any local grocery store.
Why does my rice not get fully cooked in the milk
I'm not a fan of the kheer where you can see grains of rice floating in the thickened milk. I've been to many South Asian restaurants where you can literally taste the rice separately. A good kheer marries the rice into the milk creating a homogenous slightly grainy texture. My secret tip is to boil the rice in water until super soft then take a spatula and mush it down till it's gloopy. This is a fail-proof way of making sure the rice grains almost dissolve in the milk as it slowly cooks for a few hours. This method will result in rice that integrates seamlessly into the milk, creating a silky texture that is hard to achieve otherwise.
Another way that a lot of people rely on is to grind the rice in a spice grinder till its coarse. Personally my way of boiling gives me the absolute best results that match the chawal ki kheer I have always grown up eating in Karachi.
Step-by-Step Instructions
1. Prepare the Rice
- Rinse the rice and boil the rice in a saucepan with enough water, remove to a bowl and mush it down with your spatula till its clumpy and starchy. This step ensures a smoother, creamier kheer.
2. Cook the Kheer
- Heat a heavy-bottomed pan over medium heat and add the milk. Let it come to a simmer.
- Once the milk begins to boil, add cardamom pods, mushy rice and sugar. Stir and let it cook for 2-3 hours on low heat. It's important to keep stirring occasionally to ensure that the milk doesn't burn. You'll also scrape the milk solids from the sides of the pan and re-incorporate into the milk (that's flavor!)
4. Add Nuts and Finish
- A kheer that is perfectly ready to enjoy is thick and creamy. It should fall in thick clumps from your spatula and not be too runny.
- Garnish with pistachios and chill in the fridge for 30 mins before serving.
Serving Suggestions
Kheer can be served warm or chilled. I prefer it cold. For a fancier look, you can garnish with more chopped nuts and even some dried rose petals before serving.
If you've tried this recipe, I would love it if you could leave a review. I also love seeing your recreations so don't forget to tag me on Instagram.
Kheer (Pakistani Rice Pudding)
Ingredients
- 4 ½ cup whole milk
- ¼ cup uncooked rice
- 7 tablespoon 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.
Angee
Thank you so much for this recipe! I love kheer from restaurants but it can be pretty pricey for the amount you get. I followed your tips and the kheer turned out perfect! I did use a dutch oven but it worked. Now I have to check out the rest of your recipes and youtube.
Natalia
Could I make this without milk or any type of alternative milk. I just want to use water.
Rookie With A Cookie
Hi Natalie, I personally haven't tried making this with non-dairy alternatives but do think they will hold. However, you can't make this with water.
Iqra Shahzad
perfect and simplist recipe I could ever find alhamdulillah my kheer turned out perfect following this recipe just a bit more sweeter as I added 8 tbsp sugar instead of 7
Amna
Hi! I’m making the kheer and my induction stove is on really low heat. The button shows that cooktop is on but the hot surface button is off for now. Is that ok or do I need to increase the heat?
Rookie With A Cookie
You want to cook this low and slow. If you stove in on at the lowest setting, this should be fine. How did it turn out?
Tisha
Can I add the sugar at the end? Looks delicious!
Rookie With A Cookie
Yes you can adjust later as well, though the sugar dissolves beautifully during the slow cooking process.
shaheen
I recently tried making the kheer following this recipe, and it turned out fantastic! The instructions were easy to follow, and the result was a rich, creamy dessert that was beautifully aromatic with cardamom and saffron.
Angel
Hi what type of white rice do you use?
Sonia
Hi,
so I'm making the kheer and it seems very simple [ I love abutting simple/easy] but I checked almost over 2 and half hours into it, it's still not thick?
Rookie With A Cookie
Hi Sonia, you'll need to keep going until it is thick. you'll have to keep the flame a bit high at some points and adjust as you go. At 2 hours you should see some reduction. Let me know if it worked out.
flaw
Ohhh ! I really loved this recipe and made my day..thanks for the sharing,
Fathima Syeda Noor
I am going to use 2% milk. I have a can of condensed milk. Can I add that too?
Rookie With A Cookie
I would use condensed milk only after the milk has achieved some consistency.
Sonia
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?
Rookie With A Cookie
Here it is: https://www.instagram.com/reel/COOMma-hTJa/
ash
that link doesnt work anymore
Nimz
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?
Rookie With A Cookie
I've never heard of chuware in kheer.Are you share that wasn't sheer khurma that uses dates. It probably will change the taste a bit.
jess
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?
Rookie With A Cookie
You can add 1 tsp of cardamom powder 🙂
medison clark
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!
Rookie With A Cookie
Aw thank you for the lovely message Medison! You can also subscribe directly to my YouTube channel.
Sana Mohsin
Hello, is a Dutch oven an appropriate pot for making Kheer?
Rookie With A Cookie
Hi Sana, I see why not. The reason I use a stainless steel pot is that the burnt milk doesn't scrape off easy, something I have experienced in non-stick.
Yashal Siddik
Yaar I’m still confused why do I have to clean washroom :/ jk Khair will be trying this insha Allah soon
Rookie With A Cookie
hahah because this is gonna take a long time
Patti Wigington
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!
Rookie With A Cookie
Hi Patty! That is a lovely gesture. Food is a universal language and can help bring two people from different backgrounds faster than anything else... maybe even music 🙂
I have always had conversations with my Mexican friends about how much I wish to learn authentic Mexican food from them or their mamas so I would be touched if someone did that for me. Your heart is clearly in the right place and I’m sure your neighbour would be touched.
Let me know how it turns out. Maybe let her know where you got the recipe too ????
Sameen
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!
Rookie With A Cookie
Ahhh that really made my day Sameen! I'm so so happy to hear that you found the perfect recipe to satisfy your Burns Road kheer quest! Thank you for sharing your feedback. It really helps other people discover it too 😀
Aamir
Do you use basmati rice or pudding rice?
Rookie With A Cookie
Hi Aamir, for this recipe you can use any type of normal rice (Jasmine/Basmatic, etc.) I think other types of rice like Arborio (is it the same as pudding rice?) and Orzo are not recommended if you want the traditional taste of Kheer. I haven't cooked with those so I won't be able to share any customizations.
Ishani Shah
Do you know if I can modify your recipe a little bit ??
I always make the Kheer with nuts, but today I’m feeling like giving it a different twist like making it with some fresh Fruits, what do you think?? Any suggestions on what fruit?? I live in USA so there are lots of frozen fruits/ Canned fruits available but I would rather like to use fresh fruits if possible
Please guide me how to make this
Awaiting your answer 🙏🙏
Rookie With A Cookie
I would sautee fruits in a separate pan and add at the end.
Lynn Ebsary
Hi: I was just wondering if it matters which type of rice you use for this recipe.
P.S. ... I love your recipes!!
Lynn
Rookie With A Cookie
Hi Lynn! thank you for loving my recipes. The type of rice you use is not important at all because you will be mushing the rice to a gloopy mess:)
Sarah
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!
Rookie With A Cookie
Yay! I'm glad you enjoyed it. I agree on the measurement. You can definitely play around with it.
Alisha Ross
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
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
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?
Rookie With A Cookie
Hey it should not smell burnt unless you actually burnt the milk. The flame needs to be really really low for the kheer to cook.
John
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.
Rookie With A Cookie
Hey I wouldn't do that. The seed is what you actually need. Just crack open the husk and let it simmer in the milk. Since we're only adding 4-5 cardamom pods, you can just pick them out of the kheer once done. Hope this helps!
Tazeen
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
Rookie With A Cookie
yay! So happy it came out delicious!
LG
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
Hi, can I make this with brown sugar and 2% milk?
Rookie With A Cookie
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 🙂
Sarah
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!
Rookie With A Cookie
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!
Rookie With A Cookie
Also, I need to redo my blog. Not the most tech savvy lol
Sarah
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!
Rookie With A Cookie
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:)
Ameerah
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?
Rookie With A Cookie
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!!
Afshan
Hi can this kheer be made in a crockpot?
Rookie With A Cookie
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.
Ilene
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.
Rookie With A Cookie
I think what you can do is make sure your pan is big enough so it has more room to simmer.
Mk
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!!
Rookie With A Cookie
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:)
Ayesha
This looks amaze balls. Can't wait to try this!
Aqsa
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!!
Rookie With A Cookie
Thanks so much for checking this out and leaving a comment. I can't think of making kheer any other way!
Sakina
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?
Rookie With A Cookie
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 https://foodviva.com/dessert-recipes/rice-kheer-with-condensed-milk-recipe/
Hope this helps:)
Muzam
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?
Rookie With A Cookie
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!!
Navah
Can you do the first step a day before and cover the rice once cooled and place it in the fridge?
Rookie With A Cookie
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.
Aliyah
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?
Rookie With A Cookie
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:)