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Two bowls of chawal ki kheer (Pakistani rice pudding). The bowl on the bottom left is garnished with crushed almonds and sliced pistachios. Above that, on the right corner is another bowl of the rice pudding, this one decorated with crushed almonds and dried rose petals. Next to the bowl on the left are scattered almonds, pistachios and dried rose petals.
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5 from 2 votes

Rice Kheer | Chawal ki Kheer | Rice Pudding

The Desi version of a rice pudding, chawal ki kheer is a popular dessert from India and Pakistan. Made with just a few pantry ingredients, this simple dessert is quick to make and tastes delicious. Can be served hot or cold.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Soaking Time30 minutes
Total Time2 hours 5 minutes
Course: Breakfast, Dessert
Cuisine: Indian, Pakistani
Servings: 6 people
Calories: 200kcal
Author: Kiran

Ingredients

  • ½ cup basmati rice
  • 1 ¼ litre milk
  • ½ cup water
  • 3 cardamom pods
  • 1 cup sugar
  • 2 tablespoons pistachios sliced
  • 2 tablespoons almonds sliced

Instructions

  • Wash and rinse the rice. Soak for 30 minutes.
  • Remove the cardamom seeds from the cardamom pods, and lightly crush in a mortar and pestle.
  • Place milk, water and cardamom seeds in a heavy bottomed pot and bring to a gentle simmer (should be hot but not boiling). Drain the water from the rice and add it to the milk.
  • Cook the rice and milk mixture on low simmer for around 1 hour. Once the rice is soft, stir vigorously with a whisk to mash the rice and break into small pieces. An immersion blender can also be used for a few seconds to break the rice up.
  • Make sure to keep stirring every few minutes so the milk doesn’t scald on the bottom of the pot. As the kheer cooks, a layer of milk skin (known as malawill form on the top of the milk - it can be removed but I mix it in as it adds texture to the kheer.
  • The longer the kheer cooks, the milk will reduce further and the texture will get thicker. So adjust cooking time based on preferred consistency.
  • Add the sugar, and cook for another 10 minutes making sure to stir every 1 - 2 minutes.
  • Add 1 tablespoon sliced pistachios and 1 tablespoon sliced almonds, and stir through. Any additional flavourings can also be added at this stage.
  • Cook for a few more minutes, and turn off the heat.
  • Kheer can be served warm or cold. Most people prefer it cold.
  • The kheer will thicken further as it cools, so pour it into the desired serving bowls to set. Garnish with remaining pistachios and almonds. I decided to decorate one bowl with sliced almonds and edible rose petals.
  • Let the kheer come to room temperature, and then chill in the fridge.

Nutrition

Calories: 200kcal
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