Kheer (Chawal ki Kheer) is a popular rice pudding dessert made in most Indian and Pakistani homes. The beauty of this dessert is that it just requires a few basic pantry staples such as rice, milk and sugar and some dry fruits, yet it tastes so rich and delicious. It's perfect for festivities such as Eid and Diwali. While it is traditionally slow cooked for hours on low heat, I've discovered a shortcut method to make it in about an hour or so, without having to compromise on the flavor!
Looking for more traditional desserts? You must try this Suji ka Halwa or if you’re in the mood for a rich dessert you must try this Shahi Tukda recipe.
So I’m back with another delicious Pakistani dessert, which is pretty much made in all homes in Pakistan and India.
This is a super easy recipe and requires just a handful of pantry ingredients, so I bet you can make it right now.
So What is It?
Rice Kheer is an Indian rice pudding, that’s made with milk, rice, cardamom, sugar and nuts.
Traditionally it is cooked on low heat all night. But I ain't got time to cook kheer all night (or all day for that matter). Lol.
It can be a tricky recipe to master, but thanks to my genius sister, I've learned how to make super delicious kheer which tastes like it's been cooked all night, but actually takes only about 1 hour and 15 minutes.
It’s commonly made on Eid in Pakistan. Looking for more Eid desserts? Don't forget to check out this recipe for Seviyan Kheer. SO yummy! 🙂
Also, I don't add cardamom to this recipe. But you can add 2 or 3 cardamom pods while it is cooking, if you really like the flavor of cardamom in it. I know most people do. 🙂
So What's the Secret Ingredient?
Evaporated milk.
Seriously, if you've never tried to make kheer with evaporated milk, you must do it ASAP. It's life changing. No kidding.
Lots of recipes use sweetened condensed milk, to quicken up the process for making this sweet dessert. I've tried it myself too, but I think it adds a lot of sweetness to the recipe and it also doesn't add that special flavor that traditionally slow cooked kheer has.
Slow cooked kheer is a pale beige color and has this khoya (mawa) flavor to it because it's been cooked long and slow.
My sister discovered that evaporated milk brings the same flavor to the kheer, but the cooking time is cut down immensely. So a quick traditional flavored kheer, ready in about an hour or so? Well, that's got my name written all over it! 🙂
Additionally, rice has to be soaked before starting the cooking process, but in this recipe you simply add the rice directly the milk and start cooking, so that cuts down the overall time of the recipe too.
Which Rice Should You Use?
Normally, basmati rice is used to make this recipe, but you maybe use other varieties such as Jasmine rice.
Can You Use Leftover Rice?
Ideally this recipe is made with uncooked basmati rice, but you may use cooked rice as well. Replace the 1/8 cup uncooked rice with cooked rice in the recipe.
How to Make It
Add milk and rice to a heavy based pot (I used a dutch oven pot) and bring to a boil.
Once the milk and rice has come to a boil, lower the heat to low and cook for about 1 hour and 15 minutes until the milk is reduced and thickened. It's important to keep stirring every few minutes so that the milk doesn't scald on the bottom of the pot.
Add the evaporated milk and cook for a few more minutes. Now add the sugar and cook for another 2 minutes while stirring. Now add the pistachios and cook for a few more minutes until the kheer has thickened to your liking.
Remove from heat, and transfer to serving bowl. Let it cool completely, before transferring it to the fridge. This dessert is served best when cold.
What to do if the milk starts sticking to the bottom of the pot?
This is a common problem when cooking kheer. If this does happen, do not scrape the bottom of the pot, otherwise the burned flavor can transfer to the whole dish.
Just transfer most of it to another pot, and continue cooking it on low heat while stirring every few minutes.
If you use a non stick pot, there's less chances of the milk scalding on the bottom of the pot.
Also, the key is to cook it very low and slow. That's what brings the flavor to the kheer and also prevents from the milk scalding.
Pour it into a serving dish, garnish with nuts and let come completely to room temperature before transferring to the fridge.
Note: For full list of ingredients and instructions, scroll down to the recipe card.
Dry Fruit and Cardamom (Choti Elaichi)
Traditionally a variety of dry fruit is added to kheer, but I don't like most nuts so I only add slivered pistachios. However, you may add crushed almonds, raisins, crushed cashew nuts and pistachios if desired. You may also add cardamom pods, which are very much used in traditional kheer.
How To Store It
It can be stored in an airtight container up to 3-4 days in the fridge.
I do hope you try this simple and delicious Rice Kheer Recipe.
Enjoy!!!
More Delicious Pakistani Desserts
Zarda Rice Recipe (Meethe Chawal)
Note: This recipe was originally posted 11th November 2018. I've updated it for new pictures and an updated recipe that's super delicious and easy.
Kheer Recipe (Chawal ki Kheer)
Rice Kheer is a popular rice pudding dessert made in most Indian and Pakistani homes. It just requires a few basic pantry staples such as rice, milk and sugar and some dry fruits.
- 1 litre milk
- 1/8 cup rice (I used basmati rice)
- 200 grams 190 ml evaporated milk
- 1/2 cup sugar
- 1/4 cup slivered pistachios (or your choice of dry fruits)
- Add milk and rice to a heavy based pot (I used a dutch oven pot) and bring to a boil.
- Once the milk and rice have come to a boil, lower the heat to low and cook for about one hour and fifteen minutes. Be sure to keep the heat very low while cooking the kheer, to avoid the milk scalding on the bottom of the pot. Keep stirring every few minutes during this time.
- Once the milk has reduced quite a bit (refer to pictures above) add the evaporated milk and cook for a few minutes while stirring.
- Now add the sugar. Cook for a minute or two and add the pistachios. Now cook for 5 minutes or so, while stirring until the kheer has thickened to your liking. The kheer will also thicken further while cooling down.
- Transfer the kheer to a serving dish, and let it cool at room temperature until it is completely. I usually let my kheer cool completely for about 2 hours or so.
- Now cover the kheer with plastic wrap or foil, and place in fridge to cool for a few hours.
What to do if the milk starts sticking to the bottom of the pot?
This is a common problem when cooking kheer. If this does happen, do not scrape the bottom of the pot, otherwise the burned flavor can transfer to the whole kheer.
Just transfer most of the kheer to another pot, and continue cooking it on low heat while stirring every few minutes.
If you use a non stick pot, there's less chances of the milk scalding on the bottom of the pot.
Also, the key is to cook it very low and slow. That's what brings the flavor to the kheer and also prevents from the milk scalding.
Nuts: Traditionally a variety of dry fruit is added to kheer, but I don't like most nuts so I only add slivered pistachios. However, you may add crushed almonds, raisins, crushed cashew nuts and pistachios if desired.
Cardamom: You may also add cardamom pods, which are very much used in traditional kheer.
How to Store: Rice Kheer can be stored in an airtight container up to 3-4 days in the fridge.
Wajeeha, I appreciate the effort you have put to share the rice kheer recipe. If prepare well, rice kheer tastes really good. Rice kheer is popular in South Indian homes during festivals. I really loved the pictures you have shared and the ornamental decoration given to the kheer using dry-fruits.