Pakistani ยท Dessert

Kheer

Slow-simmered rice pudding, the standard Pakistani dessert for guests and occasions.

Prep 10 minCook 60 minServes 6

Kheer is mostly a test of patience. There is no technique to hide behind: it is rice, milk and sugar reduced slowly until the texture is right.

The two ways households get it wrong are rushing the reduction, which leaves it thin and milky, and adding the sugar too early, which makes it catch on the base of the pan.

Ingredients

  • 1/3 cup basmati rice, soaked 30 minutes then drained
  • 2 litres full-fat milk
  • 3/4 cup sugar, adjusted to taste
  • 6 green cardamom pods, lightly crushed
  • 2 tbsp almonds, slivered
  • 2 tbsp pistachios, slivered
  • 1/4 tsp kewra water, optional

Method

  1. 1Drain the soaked rice and crush it coarsely between your fingers or with a rolling pin. Broken grains thicken the kheer far better than whole ones.
  2. 2Bring the milk to a boil in a heavy-bottomed pan, then lower the heat immediately. A thin pan will scorch the milk no matter how carefully you watch it.
  3. 3Add the drained crushed rice and the crushed cardamom pods. Simmer on low, stirring every few minutes and scraping the base each time.
  4. 4Continue for 45 to 50 minutes. The kheer is ready when it has reduced by roughly a third and coats the back of a spoon.
  5. 5Only now add the sugar. Adding it earlier makes the mixture catch and gives a scorched taste through the whole batch.
  6. 6Stir until the sugar has dissolved completely, then cook 5 more minutes.
  7. 7Stir in most of the almonds and pistachios, reserving some for the top, and the kewra water if using.
  8. 8Pour into bowls and chill for at least 3 hours. Kheer thickens noticeably as it cools, so stop cooking while it still looks slightly loose.
  9. 9Top with the reserved nuts before serving.

Notes for the Cook

  • Kheer thickens a lot in the fridge. If it looks right in the pan, it will be too stiff cold. Take it off while it still pours easily.
  • Stirring is not optional and the base must be scraped each time. Milk solids settle and burn within minutes on a domestic stove.
  • For a richer version common at weddings, replace 250 ml of the milk with evaporated milk in the final 10 minutes.

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