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About this recipe: This is a popular Pakistani rice pudding, flavoured with cardamon and rose water. Serve warm or cold.


Serves: 6 

  • 75g (3 oz) uncooked white rice
  • 2 litres (3 1/4 pints) semi-skimmed milk
  • 300g (11 oz) caster sugar
  • 4 pods cardamom
  • 1 dessertspoon rose water
  • 1 tablespoon finely chopped almonds

Prep:1hr  ›  Cook:1hr10min  ›  Ready in:2hr10min 

  1. Place the rice in a small bowl and cover with water. Soak for one hour.
  2. Drain the rice and place it in a large, heavy saucepan with the milk over low heat.
  3. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more.
  4. Remove from the heat and stir in the rose water. Serve topped with almonds.

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Reviews (6)


Something else. I love this recipe! I had Kheer for the first time yesterday at a nice Indian restaurant. I liked it so much that I immediately came home and started looking for a recipe. I used this recipe and it was just as delicious as what I had at the restaurant. I made it almost exactly like the recipe except for just a couple of minor changes. For example, I only had cardamom seeds in my pantry, so I crushed these and added approximately 1/2 of a teaspoon in place of the cardamom pods. This worked out very well and gives it a delicious flavour. The rose water is a very nice and subtle addition, but I'm sure the Kheer would still be delicious if you don't have any on hand. The one that I had at the restaurant didn't even have this much rice in it. It was almost soupy enough to drink, which I presume is the way it is supposed to be. Since I was somewhat rushed, I didn't take time to soak the rice, but just rinsed it a few times in cold water. That seemed to be sufficient and I don't think it made much of a difference. I cooked mine uncovered as I was afraid that it would boil over and I couldn't watch it the whole time. I just kept it on a low simmer and stirred it now and then. This is a very sweet pud and you can safely reduce the sugar just a tad if you prefer. I used flaked almonds which had been toasted lightly. This is good warm, but is even better after - 15 Sep 2008


Something else. I've made this recipe twice in the last 3 days. Here's my strong suggestions: DO NOT soak the rice. The milk needs the starch from the rice in order to properly thicken. If there isn't enough starch, the pudding will be thin/runny. Use GROUND RICE! In your blender or food processor - - there will remain some coarsely ground grains - this is perfect! Substitute a scant 1/2 tsp ground cardamom for the pods. However, I strongly suggest increasing the rose water a bit because the ground cardamom will drown out the rose water. CUT WAY BACK ON THE SUGAR! No more than 200g unless you want very sweet pudding. I preferred the taste using only 150g sugar. - 15 Sep 2008


Altered ingredient amounts. I reduced the amount of sugar to about half having read the other "tweaks" - I'm glad I did because the balance was just right for me. I also used "easy cook" rice by accident - I wouldn't recommend this as the grains don't break down at all, so the texture isn't quite right (although still very tasty!). - 07 Feb 2010

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