Exquisite Pakistani Kheer: A Heavenly Rice Pudding for Your Next Dessert

This recipe is an easy and mouthwatering Pakistani kheer, a rice pudding infused with cardamom and saffron. It's perfect for special occasions like Diwali or Eid al-Fitr and suitable for people following a standard diet. The dish offers rich flavors and textures that make it an irresistible dessert choice.

🕒 Prep Time: 10 minutes - Cook Time: 40 minutes - Total Time: 50 minutes

🍽 Servings: 6

🔥 Difficulty: Easy

🌎 Cuisine: Pakistani, Vegetarian, Standard Diet

Allergens

None

Ingredients

1 cup basmati rice, rinsed
4 cups whole milk
3/4 cup white sugar
1/2 tsp ground cardamom
Pinch of saffron strands (about 10)
1/4 cup slivered almonds, toasted
1/4 cup raisins
1 tbsp unsalted butter, for greasing the pan

Instructions

Grease a medium saucepan with butter and add rinsed basmati rice.
Pour in the milk and mix well.
Add sugar, cardamom, and saffron strands. Stir to combine.
Place the saucepan over medium heat and cook for 20 minutes, stirring occasionally to prevent the rice from sticking.
Remove the saucepan from heat, cover it with a lid, and let it sit for another 20 minutes to allow the rice to absorb the milk and flavors fully.
Stir in the toasted slivered almonds and raisins before serving.

Chef’s Insight

Kheer is often enjoyed during special occasions and festivals in Pakistan. It's a versatile dessert that can be adapted to include various fruits, nuts, or spices, depending on personal taste preferences.

Notes

This recipe is suitable for people following a standard diet, as it contains no allergens.

Substitutions

For a dairy-free version, use almond milk or any other plant-based milk of your choice. You can also replace white sugar with a natural sweetener like honey or maple syrup.

Alternative Preparations

This kheer recipe can be made in a slow cooker for a hands-off approach. Add all ingredients to the slow cooker and cook on low heat for 4 hours, stirring occasionally.

Alternative Methods

You can also prepare this dessert in an Instant Pot by following the same steps as the stovetop method.

Best Storage Practice

Store leftover kheer in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove before serving.

Shelf Life

This rice pudding is best consumed within 5 days of preparation.

Plating Tips

Garnish the kheer with a few saffron strands and an extra pinch of ground cardamom. Serve in small, shallow bowls to showcase the rich, creamy texture.

Nutrition Facts

Per serving (1/6th of the recipe), Kheer provides approximately 230 calories, 5g protein, 38g carbohydrates, 9g fat, and 2g fiber. It's a rich source of energy-boosting carbohydrates and essential nutrients like calcium and vitamin B.