Kheer

Name: Kheer
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 100 g basmati rice; 1 L milk; 80 g sugar; 4 cardamom pods; 2 tbsp almonds; 1 pinch saffron

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian, Eid

Kheer, a beloved dessert in Pakistani cuisine, is often prepared during festive occasions, marking celebrations and gatherings with its comforting presence. This creamy rice pudding is a staple at Eid feasts and weddings, where it symbolizes prosperity and joy. Traditionally, kheer is crafted with care, using generous amounts of milk and sugar to achieve its signature richness, as family cooks have done for generations.

The dish should taste like a luxurious blend of creamy milk, fragrant basmati rice, and the subtle warmth of cardamom and saffron. Almond slivers add a delightful crunch to the smooth texture. It is best enjoyed chilled, allowing the flavors to meld beautifully, offering a soothing end to a hearty meal.

Ingredients

100 gbasmati rice
1 Lmilk
80 gsugar
4cardamom pods
2 tbspalmonds
1 pinchsaffron

Method

Rinse 100 g of basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky in the kheer. Drain the rice well and set it aside.
In a heavy-bottomed pot, pour 1 L of milk and bring it to a gentle simmer over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pot. Once you see bubbles forming around the edges, add the rinsed rice to the milk.
Add 4 cardamom pods to the pot. These will infuse the kheer with a warm, aromatic flavor. Stir the mixture gently and allow it to cook, stirring occasionally, until the rice is soft and fully cooked. The rice should be tender and the milk should have thickened slightly.
Once the rice is cooked, add 80 g of sugar to the pot. Stir well to dissolve the sugar completely. The kheer will start to thicken further as the sugar dissolves and integrates with the milk.
Crush a pinch of saffron between your fingers and add it to the kheer. This will impart a beautiful golden color and a subtle floral aroma. Stir the kheer gently to distribute the saffron evenly.
Slice 2 tbsp of almonds thinly and add them to the pot. The almonds will add a delightful crunch and nutty flavor to the creamy kheer. Stir to combine, ensuring the almonds are evenly distributed throughout the mixture.
Continue to cook the kheer on low heat until it reaches a creamy consistency. The kheer is ready when it coats the back of a spoon and the rice is fully integrated into the thickened milk. Remove from heat and let it cool slightly before serving.
Serve the kheer warm or chilled, depending on your preference. The flavors will deepen as it cools, making it a versatile dessert for any occasion. Enjoy this traditional Pakistani treat with family and friends.