Kheer Pakistani Rice Pudding

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A creamy Pakistani rice pudding made by slow-simmering basmati rice in whole milk with cardamom and saffron, then finished with chopped pistachios and almonds. This beloved dessert is served warm or chilled at celebrations, Eid gatherings, and family dinners across Pakistan.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 46 gCarbs
• 1 gFiber
• 36 gSugar
• 11 gProtein
• 115 mgSodium
• 390 mgPotassium
• 305 mgCalcium
• 1 mgIron
• 1 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the Kheer

• 1/4 cup basmati rice
• 4 cups (1 liter) whole milk
• 1/3 cup granulated sugar
• 1/4 teaspoon ground green cardamom
• Pinch of saffron threads, soaked in 1 tablespoon warm milk
• 2 tablespoons shelled pistachios, roughly chopped
• 2 tablespoons blanched almonds, sliced
• 1/4 cup crumbled khoya (optional, for richness)

Directions

1. Rinse the basmati rice under cool running water until the water runs clear, then soak in 1 cup of water for 20 minutes and drain thoroughly.
2. Pour the whole milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat, skimming off any foam that forms on the surface.
3. Add the drained rice, reduce the heat to low, and simmer uncovered, stirring frequently every 2 to 3 minutes to prevent the milk from scorching on the bottom.
4. Continue to cook for 35 to 45 minutes until the rice is completely tender and the milk has thickened to a creamy, spoon-coating consistency.
5. Stir in the sugar, ground cardamom, and the saffron-infused milk, and cook for another 5 minutes until the sugar fully dissolves and the pudding turns a pale golden hue.
6. If using khoya, crumble it in and stir until it melts into the pudding, adding a richer, fudgy depth.
7. Remove from the heat, transfer to a serving bowl, and let it cool to room temperature before refrigerating for at least 1 hour.
8. Garnish with chopped pistachios and sliced almonds just before serving, and offer it chilled or at room temperature in small bowls.

Cook’s Notes

• Always use whole milk for authentic richness; low-fat milk will produce a thin, watery kheer that lacks the signature creamy body.
• Stir the pot frequently, especially during the last 20 minutes, because milk scalds quickly and a single burnt layer can ruin the entire batch.
• For a thicker, halwa-style kheer, simmer an extra 10 to 15 minutes until the pudding mounds on a spoon.
• Khoya is traditional and adds body, but you can substitute 2 tablespoons of condensed milk in a pinch for similar richness.
• Always add the sugar after the rice is fully cooked; adding it earlier can toughen the rice grains and prevent them from breaking down properly.

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