Kheer Recipe | Creamy Rice Pudding | Pakistani Dessert | The Lahori Kitchen

This video will show you how to make kheer (rice pudding) in an easy step by step way. Pakistani style creamy kheer recipe.

As schoolchildren in Balham, my sisters and I would fight to lick the pateela. We always described it to our friends as a rice pudding but looking back that was nothing short of injustice. Slow-cooked home staples transformed into sweet creamy heaven. Comment below if you love kheer!

Ingredients

2L whole milk
1/2 cup rice (100g)
1 cup sugar (200g)
1 can evaporated milk (310ml)
1 tsp cardamom powder
1 tbsp kewra water or rose water
blanched almonds sliced
Pistachios sliced

Method

Soak the rice in lukewarm water for 15mins.
After 15 mins break the rice between your fingers.
Wash throughly and drain rice in a sieve.
Place milk and broken rice in a heavy bottomed pot and bring to boil.
Stir occasionally to bring in the sides of the pan.
Cook the rice and milk mixture on low heat (slow boil) and simmer for around 1 hour.
Keep stirring every few minutes to ensure the milk doesn’t scald on the bottom of the pot.
The milk will reduce further and the texture will get thicker (coating the spatula)
When it has thickened (milk reduced to half) add sliced almonds.
Add one tsp cardamom powder and one cup sugar and stir for a further few minutes. The sugar will loosen the kheer so you need to re-thicken.
Add evaporated milk and cook for a further on medium heat, stirring continuously. The mixture will thicken. Remember to scrape the sides down.
Turn off heat and add one tbsp of kewra water.
The kheer will thicken further as it cools. To avoid a thick layer of skin forming you should allow it become lukewarm in the pan before pouring into desired serving bowls to set.
Garnish with sliced almonds, pistachios & silver leaf (vark)
Cool in the fridge and serve chilled.

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