Kheer (Rice Pudding)

Name: Kheer (Rice Pudding)
Total time: 18000 s
Yield: 5 servings
Cuisine: Pakistani
Ingredients: 5 Cups milk, full cream; 1/4 cup rice (washed); 1/2 cup sugar; 4 Green cardamoms; 10-12 almonds (shredded or cut in center)

Uft @uft_1996

Haripur, Pakistan 🇵🇰

Kheer is indeed the perfect dish to celebrate Eid or just prepare it as dessert at home after a hearty dinner.
#cpl
#zafran

Uft @uft_1996

Haripur, Pakistan 🇵🇰

Kheer is indeed the perfect dish to celebrate Eid or just prepare it as dessert at home after a hearty dinner.
#cpl
#zafran

Saved

Ingredients

1.5 hour

5 servings

5 Cupsmilk, full cream
1/4 cuprice (washed)
1/2 cupsugar
4Green cardamoms
10-12almonds (shredded or cut in center)

Saved

Steps

1.5 hour

1

First,Soak the rice for 1 hour in a bowl full of water then we are going to OVER cook the rice in boiling water for 10-12 minutes, until they get really soft and mushy.
2

Strain the rice and with the back of a wooden Spoon, mash it well until it resembles oatmeal.
3

Next, heat up milk in a stainless steel deep saucepan and let it come to a gentle simmer. Open the cardamom pods and add it to the milk.
4

Next add the rice and sugar. The rice will be clumpy but as it cooks, it will break down.
5

Now on very low heat, cook the Kheer for 3 hours. Make sure you stir every once in a while. The milk will stick at the bottom so make sure you use a stainless steel pot because if you use a non-stick saucepan, the brown bits will peel off as you stir and distribute throughout the Kheer.
6

After 1 hour of slow cooking, the Kheer will have thickened.
7

Let Kheer cool in serving dish for 15-20 minutes before serving.You can keep this in the fridge covered for up to 3 days.