kheer

kheer recipe from my pakistani POV. perfect for ramadan, eid, or any day of the week 😆

INGREDIENTS

½ cup basmati rice, rinsed and soaked

8 cups whole milk

1 cup sugar (adjust to taste)

6 green cardamom pods

Slivered almonds

Chopped pistachios

Dried rose petals (optional)

METHOD

Prep

Rinse your rice until the water runs clear.

Soak the rice for several hours. I once forgot about a batch and left it soaking for two days. The kheer turned out incredible, so now I let the rice soak for as long as I can. (It does not have to be two days, but a long soak improves the end product.)

Make

Drain the rice.

In a heavy-bottomed pan, combine milk and cardamom pods. Heat gently until it reaches a low boil.

Stir in soaked rice and sugar. Reduce the flame to low and cook slowly, stirring often to prevent the milk from sticking or burning.

Mix in slivered almonds and chopped pistachios during cooking. Continue simmering until the mixture thickens and the rice is fully cooked, and v soft.

If you prefer a smoother kheer, pulse with an immersion blender until it reaches your desired texture.

To serve, transfer to a dish and garnish with extra almonds, pistachios, and dried rose petals.

Allow to cool. You can serve it warm, or chill it in the fridge and enjoy it cold. Traditionally, it’s served chilled.

Enjoy!

Tips

For best results, use a heavy-bottomed pan. Do not use a non-stick pan.

Stay close to the stove. Milk burns quickly. Put on a good movie or some music and dance a little while you stir. Great kheer comes from patience and attention. 

Watch it, stir it, love it bb. ✨