Method
- Drain the soaked rice. Roughly crush half the grains with a rolling pin or mortar — broken grains release more starch and produce a creamier kheer.
- Bring the milk to a low simmer in a heavy pot. Add the rice. Cook over the lowest heat for 45 minutes, stirring every 5 minutes to prevent sticking. The rice should fully break down; the milk should reduce by a third and turn pale ivory.
- Add sugar and salt. Cook another 15 minutes — the kheer thickens further.
- Stir in cardamom, saffron-milk, half the almonds, half the pistachios, raisins and (if using) khoya.
- Cook 5 more minutes. The kheer should coat the back of a spoon in a thick, creamy layer.
- Stir in rosewater. Pour into small bowls or a wide platter. Top with the remaining almonds and pistachios. Serve warm or chilled — Pakistani households serve both ways. Kheer thickens further as it cools; thin with a splash of milk if needed.
Common questions
Can Kheer be made ahead?
Kheer is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 75 minutes.
Is Kheer spicy?
Kheer as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Kheer vegetarian or gluten-free?
Kheer is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Kheer to make at home?
Kheer is approachable for a home cook with basic stove skills — total time about 80 minutes, no special technique required.
Can Kheer be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Kheer in Pakistan is most associated with Eid celebrations — every Pakistani household makes a large pot for Eid lunch, and the dish is shared among relatives. The Persian-Mughal origin is preserved in the rosewater, saffron and cardamom finish; the rice-and-milk porridge concept is older, going back to ancient Mesopotamia. The dish has dozens of regional Pakistani variations: rice kheer, vermicelli kheer (sevaiyan), apple kheer, chenna kheer (with paneer). The slow simmer is essential; any shortcut produces a thinner, less concentrated dish.
