“Mouthwatering Gluten-Free Pakistani Kheer – A Rich, Creamy Rice Pudding Delight”
Discover this delectable and easy-to-make gluten-free Pakistani dessert, Kheer, which captivates the senses with its rich aroma and creamy texture. This authentic recipe takes you on a journey to the vibrant streets of Pakistan without leaving your kitchen.
Allergens
Milk, Tree Nuts (Almonds and Pistachios)
Ingredients
- 1. 1 cup basmati rice (preferably uncooked) 2. 4 cups whole milk 3. 1/2 cup granulated sugar 4. 1/2 teaspoon cardamom powder 5. 1/4 cup unsalted butter 6. 1/2 cup raisins (optional) 7. 1/2 cup almonds, sliced or chopped (optional) 8. Pinch of saffron threads (optional) 9. Pistachios, for garnish
Instructions
- Begin by rinsing the basmati rice under cold water until the water runs clear. This step is crucial to remove excess starch and prevent a gummy texture. Drain well.
- In a large saucepan, combine the drained rice, milk, sugar, and cardamom powder. Stir gently to combine. If using saffron threads, crush them between your fingers to release their aroma and color, then add them to the mixture.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Cook until the rice is tender and has absorbed most of the milk, approximately 25 30 minutes. Stir in the butter, and continue cooking for another 5 minutes or until the pudding has thickened to your desired consistency.
- If using raisins and almonds, fold them into the pudding during the last few minutes of cooking. Taste and adjust the sugar if necessary.
- Remove from heat and allow the Kheer to cool slightly before transferring it to a serving dish or individual cups. Chill in the refrigerator for at least 1 hour to achieve the best texture.
- Garnish with sliced pistachios before serving.
Chef’s Insight
The choice of basmati rice gives this pudding a unique aroma and delicate flavor that distinguishes it from other rice puddings.
Notes
Feel free to customize the Kheer with your favorite fruits, nuts, or spices.