Pakistani
Kheer
A comforting Pakistani rice kheer made by slowly simmering milk with soaked basmati rice until creamy and fragrant with cardamom. It is finished with nuts and a touch of kewra for the familiar aroma served at homes and celebrations.
Ingredients
- Full-fat milk3 cups
- Basmati rice3 tbsp
- Sugar3 tbsp
- Green cardamom pods3
- Almonds1 tbsp, slivered
- Pistachios1 tbsp, slivered
- Kewra water1/4 tsp
- Salt1 small pinch
Method
- Rinse the basmati rice until the water runs mostly clear, then soak it in water for 20 minutes.
- Drain the rice and lightly crush it with your fingers or a mortar so the grains are broken but not powdered.
- Add the milk to a heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring often so it does not catch at the bottom.
- Crush the cardamom pods slightly and add them to the milk with the drained rice and a small pinch of salt.
- Lower the heat and simmer gently for 35 to 40 minutes, stirring and scraping the sides and bottom often, until the rice is very soft and the milk has thickened.
- Add the sugar and continue cooking for 8 to 10 minutes, stirring frequently, until the kheer is creamy and slightly loose as it will thicken on cooling.
- Stir in the kewra water, half the almonds, and half the pistachios, then turn off the heat.
- Serve warm or chilled, garnished with the remaining almonds and pistachios.
Common questions
Can I substitute another rice for basmati in Pakistani kheer?
Yes, but basmati gives the light, aromatic texture that suits kheer best. Short-grain rice makes it thicker and more porridge-like. If substituting, use a starchy medium-grain rice and watch cooking time closely, since it may soften faster.
How long should kheer simmer to get the right consistency?
After adding the rice and milk, simmer gently for about 35 to 40 minutes, stirring often. Once the sugar goes in, cook 8 to 10 minutes more. It should look slightly loose, because it thickens as it cools.
What are the most common mistakes when making kheer?
The biggest mistakes are boiling too hard, which scorches the milk, and not stirring enough. Also avoid adding sugar too early, since it can slow rice softening. Use a heavy pan and keep scraping the bottom and sides.
How should I store leftover kheer, and how long does it keep?
Cool it quickly, then refrigerate in a covered container for up to 3 days. It will thicken a lot in the fridge. Stir in a splash of milk when reheating, and warm it gently rather than boiling it again.
Should kheer be served warm or chilled, and what garnish works best?
Both work well: warm is comforting, while chilled is thicker and more set. Garnish just before serving with the remaining almonds and pistachios. A few strands of kewra aroma from the recipe are enough; don’t overpower it.