This Kheer Recipe (Pakistani Rice pudding) is possibly one of the most popular desserts in South Asia. Made with a handful of simple ingredients, this slow-cooked Pakistani rice pudding is a great make-ahead dessert for any celebration.
The word kheer is derived from the Sanskrit word Skheer, which means milk. While this milk-based dessert has many variations in South Asian cuisine, for Pakistanis and Indians, the term kheer is synonymous with rice pudding.
Ingredients such as carrots, sweet potatoes, and sago are combined with milk, cream, sugar, cardamom, and nuts to create delightful concoctions. However, rice kheer and sheer khurma (vermicelli kheer) are the most popular.
If you're a fan of Pakistani desserts like this, try my zarda recipe, milk barfi recipe, gulab jamun recipe, and sooji ka halwa recipe.
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Why you'll love this Kheer recipe
- Gluten-free and egg-free - This is a great dessert option for people with dietary restrictions.
- Make-ahead recipe - I love recipes I can make a day or two ahead of a big event. They make entertaining so much easier.
- Perfect summer dessert - A chilled bowl of kheer is perfect on a hot summer day. I love serving it at cookouts and barbecues.
- Very little active cooking is involved - The kheer pretty much slow-cooks on its own, requiring only the occasional stir.
Ingredient notes
- Milk - Use whole milk for a rich and creamy texture.
- Cream - A little bit of heavy whipping cream helps thicken the cream and gives it a delicious texture.
- Sugar - Use regular granulated sugar for this kheer recipe.
- Rice - Traditional Kheer recipes use regular basmati rice. Pre-soaked varieties, like Sela, will not work in this recipe.
- Cardamom - I use fresh cardamom pods for maximum taste and aroma in this recipe.
- Pistachios - Use salted pistachios for the kheer. The salt helps create a perfectly balanced dessert.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
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Substitutions & variations
- Add other aromatics - For a more aromatic dessert, add saffron, rose water, or kewra, along with the cardamom.
- Try different nuts - Almonds can be used in addition to or replace pistachios in this recipe.
- Add raisins - Many people add raisins to their kheer recipe. I'm not a fan but feel free to try your dessert with these.
- Soak the rice - Most people soak it for twenty minutes and then add it to the kheer to help speed up the cooking process.
- Use a different garnish - Use dried rose petals or fresh edible flowers instead of the silver garnish.
Step-by-step instructions
First step - Start heating the milk and cream in a pot. As you wait, measure the rice into a spice grinder and pulse 1-2 times, just enough to slightly break down the rice grains.
Second step - Open the cardamom pods, remove the seeds, and crush them using a mortar and pestle. Add these to the milk and cream mixture.
Third step - Once the mixture starts to simmer, add the sugar and rice to a cooking pot, boil, and then simmer on medium heat.
Fourth step - Once the kheer is thick enough to coat your spoon, turn the stove off and pour it into a serving dish. Cool to room temperature, chill, and enjoy your kheer.
Expert Tips
- Use the right rice - Make sure to use regular basmati rice for the best taste and texture.
- Don't add too much rice - Adding too much rice can make the kheer clumpy and gelatinous.
- Don't skimp on the fat - The heavy whipping cream adds a rich flavor to this kheer recipe, and I highly recommend adding it to the kheer.
- Cook the kheer in the right pan - Use a heavy-bottomed pan to prevent the kheer from sticking to the bottom.
- Don't overcook the kheer - Stop cooking as soon as it coats the spoon. It will continue to cook after you turn the stove off and thicken further after you chill it.
Recipe FAQS
Although full-fat milk and cream are best for this kheer recipe, almond or coconut milk can be substituted. The final taste and consistency may be slightly different than what you see pictured here.
Using uncooked rice is an important part of this kheer recipe. The starch released by the rice helps thicken the milk and cream. Using pre-cooked rice will affect the final taste and consistency of the kheer.
Leftovers can be stored in the fridge for 3-5 days. Freezing is not recommended.
Other dessert recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, please don't forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!
Kheer Recipe (Pakistani Rice Pudding)
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Ingredients
- 8 cups whole milk
- 2 cups heavy whipping cream
- ¼ cup basmati rice
- 5 pods cardamom (see notes)
- 1 ¾ cups granulated sugar
- ¼ cups salted pistachios
- silver leaf (optional)
Instructions
- Add the milk and cream to a cooking pot and heat on high.
- Measure the rice into a spice grinder and pulse 1-2 times, just enough to break down the rice grains slightly. (see notes)
- Open the cardamom pods, remove the seeds, and crush them using a mortar and pestle. Add these to the milk mixture. (see notes)
- Once the milk and cream start to simmer, add the sugar and rice to a cooking pot and bring the mixture to a boil on high heat.
- Reduce the heat to medium and simmer the mixture, stirring occasionally. (see notes)
- Crush the nuts and set aside to use as a garnish later. (see notes)
- Once the kheer is thick enough to coat your spoon, turn the stove off and pour it into a serving dish.
- Cover with plastic wrap and cool to room temperature before placing in the fridge to chill. (see notes)
- Garnish it with pistachios and silver leaf before serving.
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