Melt-in-Your-Mouth Pakistani Kheer (Rice Pudding) – Aromatic and Creamy Delight

Allergens

Milk, Nuts (Almonds)

Ingredients

• 1/2 cup Arborio rice (uncooked)
• 4 cups Whole milk
• 1/2 cup Sugar (adjust to taste)
• 1/4 tsp Cardamom powder
• 1/4 cup Raisins
• 1/4 cup Almonds, chopped
• 1 pinch Saffron strands
• 1 tbsp Ghee or unsalted butter

Instructions

1. a. In a large saucepan, heat the ghee over medium heat. Add Arborio rice and sauté for 2 minutes until it turns slightly golden. b. Stir in milk, cardamom powder, and saffron strands. Bring to a simmer, then lower the heat and let it cook gently for 30 35 minutes until the rice is cooked through and the mixture has thickened. c. Add sugar and raisins. Cook for another 2 minutes or until the sugar has dissolved. d. Remove from heat and stir in chopped almonds. Let the kheer rest for 10 minutes to reach room temperature. e. Serve warm or chilled, garnished with a sprinkle of almond flakes and a few saffron strands.

Chef’s Insight

To enhance the aroma, add a few drops of cardamom-infused rose water during the cooking process.

Notes

Adjust the sugar quantity according to your preferred sweetness level.