Slow-cooked basmati rice pudding fragrant with cardamom, saffron and rose water — Pakistan's national dessert.
Kheer is the dessert at every Pakistani celebration: a slow-cooked rice pudding made by simmering basmati rice in milk for over an hour until the grains break down and the milk reduces to a creamy, fragrant nectar. Finished with cardamom, saffron, rose water and slivered almonds and pistachios, it is best served chilled. Every grandmother has her secret — the Pakistani version is typically richer than its Indian cousin, with more nuts and a deeper rose note.
Serves 6
Pour milk into a wide, heavy-bottomed pot. Add cardamom and a pinch of salt. Bring to a gentle simmer on low heat.
Drain soaked rice and add to milk. Simmer on lowest heat 50 min, stirring every 5 minutes to prevent sticking. Rice will break down and milk will reduce by half.
Add sugar and evaporated milk if using. Cook 15 more min until thickened to desired consistency — it thickens further on cooling.
Stir in saffron-milk, rose water and most of the nuts and raisins (reserve some for garnish).
Pour into bowls. Cool to room temperature, then refrigerate 2 hours minimum.
Garnish with reserved nuts, a pinch of saffron and a few pomegranate seeds if available. Serve chilled.
Use a wide pot — more surface area means faster, even reduction.
Always cool to room temperature first, then chill — temperature shock can break the texture.
Vermicelli kheer (sheer khurma): substitute rice with 100g toasted vermicelli, cook 25 min — Eid favourite
Shahi tukda kheer: layer with sugar-soaked fried bread
Vegan: use full-fat coconut milk + condensed coconut milk
Refrigerate up to 5 days. Loosen with cold milk if too thick.
Kheer is one of the world's oldest desserts, mentioned in Sanskrit texts dating back 2,000 years. It moved through Persian and Mughal kitchens before becoming the celebration dessert of South Asia. Pakistani kheer evolved with extra emphasis on rose, cardamom and nuts — particularly served on Eid, weddings and at the end of Ramadan iftars.
Either heat too high (milk doesn't reduce, just boils), or not enough cooking time. Use the lowest heat and patience — 60+ minutes total.
Yes, in Pakistani style. It defines the floral note that distinguishes Pakistani kheer from other rice puddings. Use sparingly — half a tablespoon if it's strong.
Per serving · 6 servings total
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