We’re living in such insane times. Honestly, we all need some comfort, and this kheer is a hug in a bowl.
Kheer is the subcontinent’s take on rice pudding. It is the ultimate comfort food, and everyone’s mom or grandmother has their own way of creating this humble dessert. Generally speaking, milk is infused with cardamom (and sometimes saffron) and brought to a boil. Rice and sugar is added and cooked until thickened. Some folks, like myself, like to pulverize the kheer so that the rice is broken up, but some folks like to leave the grains in tact. Whichever route you choose, you’re still left with a pot of comfort and deliciousness.
Pakistani Rice Pudding / Kheer
- ½ cup basmati rice, washed and soaked in room temperature water for 20 minutes
- 8 cups whole milk
- 6 green cardamoms
- 1– 1 ¼ cups granulated sugar, to taste
- Few drops of kewra essence
- Sliced or crushed almonds or pistachios
- Dried rose petals
Drain rice and transfer to a small cooking vessel. Add water (enough to boil rice in) and bring to a boil. Once the water has come to boil, cook for five minutes. Remove from heat, drain the rice, and set aside.
In a heavy bottomed pot, heat milk and cardamoms over medium low heat until it comes to a low boil, stirring often to prevent the milk from burning.
Add drained rice and cook, while stirring often to prevent burning, until reduced and thickened, about 30 to 45 minutes.
Remove from heat and use an immersion blender to pulse kheer to desired consistency.
Return to medium low heat and add sugar. Cook, while stirring often, for 5 minutes. Remove from heat and add kewra essence. Transfer to a serving dish and garnish as desired.