Kheer (Cardamom Rice Pudding)
Local name: کھیر
In short: Basmati rice slowly simmered in whole milk with sugar and cardamom until creamy, then topped with pistachios and almonds and served warm or chilled. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 1 h 30 min
- Resting
- 30 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 400 kcal
Kheer turns up on Pakistani tables at Eid, at weddings and after the Ramadan fast. Basmati rice is cooked slowly in milk until the grains break down and the pudding turns thick, creamy and faintly sweet, scented with green cardamom. It needs low heat, frequent stirring and enough time for the rice to release its starch. Serve it warm, or chill it for a firmer set and top with pistachios and almonds.
Instructions
- Drain the soaked rice and crush it lightly between your fingers so that some of the grains break. This helps the kheer thicken.
- Bring the milk to a boil in a wide, heavy pot over medium heat, stirring so it does not catch on the base. Add the rice and cardamom, then reduce the heat to low.
- Simmer for 60 to 75 minutes, stirring every few minutes and scraping the base, until the rice is very soft and the milk has reduced by about a third and turned thick and creamy.
- Stir in the sugar, almonds and saffron milk if using. Simmer for 10 minutes more, until the sugar dissolves and the kheer coats the back of a spoon. It will thicken further as it cools.
- Take the pot off the heat, stir in the rose water and let the kheer cool for 20 minutes. Serve warm, or chill for 3 hours, and top with the pistachios just before serving.
Tips
- Use whole milk and keep the heat low, since high heat scorches the milk and gives a burnt flavor. If a skin forms on top, stir it back in rather than discarding it, because it adds creaminess.
- Kheer thickens as it chills, so loosen it with a splash of warm milk before serving. Add the sugar only after the rice is soft, since sugar added earlier keeps the grains firm.
Questions and answers
Why did my kheer turn out thin?
It needs more time at a low simmer so the milk reduces and the rice releases its starch. Keep cooking and stirring, and remember that kheer thickens a lot as it cools.
Can I make kheer ahead?
Yes. It keeps for 4 days in the fridge and is often served chilled. Stir in a little warm milk to loosen it before serving and add the nuts at the last minute.
What is the difference between kheer and firni?
Kheer is made with whole rice grains simmered in milk, while firni is made with ground rice, so it is smoother and is usually set in small bowls.
How long does it take to make Kheer (Cardamom Rice Pudding)?
About 1 h 45 min in total: 15 min of preparation and 1 h 30 min of cooking.
How many calories are in Kheer (Cardamom Rice Pudding)?
About 400 kcal per serving, with 14 g of protein, 47 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 47 g |
| Fat | 17 g |
| Fiber | 1 g |
| Sugar | 33 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
