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Rice Pudding (Kheer)

Rice Pudding (Kheer)

SRECIPE

"This is a very famous Pakistani desert, which is cooked by mixing rice and milk. It is very nutritious and very rich tasting. Serve warm or cold."
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Ingredients

2 h 10 m servings 439 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 79g
  • 25%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more.
  3. Remove from the heat and stir in the rose water. Serve topped with almonds.

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Reviews

Read all reviews 37
Most helpful positive review

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 enoug...

Most helpful critical review

this recipe is alright, but its much better when you substitute half of the milk with coconut milk, and you can get by with only 3 T. of sugar, and half the amount of rose water, 1/2 tsp. of car...

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This was pretty good. I used the rice/milk proportion that the recipe called for, and cooked the kheer uncovered. I worried that the kheer was too thin, so I raised the heat and boiled some of...

I am wondering if the ratio of milk and rice is correct. 2 quarts of milk to 1/4 cup of rice seems to be off. I had to use less milk by about a quart and a quarter.. The flavor is wondeful thoug...

Addictive flavor. Although it takes time, this is a very easy recipe with simple healthful ingredients. The timing of soaking the rice is important. If you soak the rice for too long, then it...

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