Creamy rice pudding made by slowly simmering rice in sweetened milk until thick and luscious, perfumed with cardamom and rose water, and garnished with slivered almonds and pistachios. A beloved dessert for celebrations.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Wash and soak basmati rice for thirty minutes, then drain completely. This helps the rice cook faster and release its starch to thicken the kheer.
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2
Bring the milk to a boil in a heavy-bottomed pot, stirring frequently to prevent a skin from forming and the milk from scorching on the bottom.
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3
Add the drained rice to the boiling milk and reduce heat to low. Simmer gently for thirty-five to forty minutes, stirring every few minutes, until the rice is completely soft and the milk has reduced to about half its original volume.
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4
Add sugar, cardamom powder, and saffron milk. Stir well and cook for another five minutes. Add rose water and remove from heat.
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5
Garnish with slivered almonds and chopped pistachios. Serve warm or chilled in small bowls, depending on preference. The kheer will thicken further as it cools.
Did You Know?
In Pakistan, kheer is traditionally the first food prepared in a new home and the first dessert served to guests at a wedding. It is considered auspicious and a symbol of prosperity.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- stirring spoon
The Story Behind Kheer
Kheer is one of the oldest desserts in South Asian culinary history, with mentions in ancient Sanskrit texts as 'ksheer' meaning milk. The dish has been served at royal courts and humble homes alike for millennia. In Pakistan, kheer holds special cultural significance during Eid-ul-Fitr, when it is prepared in large quantities and shared with neighbors and the less fortunate. Regional variations include Sindhi kheer made with vermicelli, Punjabi kheer enriched with condensed milk, and Peshawari kheer flavored with saffron.
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