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Kheer Indian Rice Pudding

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!
Course Dessert
Cuisine Pakistani
Keyword Kheer
Cook Time 3 hours
Total Time 3 hours
Servings 5
Author Rookie With A Cookie


  • 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


  • 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.