PAKISTANI RICE PUDDING (KHEER)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h50m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Soak rice in cold water 30 minutes; drain. In a heavy-bottomed saucepan, heat milk over medium-high, stirring to prevent scorching, until small bubbles form aroundedges. Reduce heat to medium-low; add cardamom and rice. Cook, stirring often, until mixturebegins to thicken, about 30 minutes. Add half-and-half; bring to a simmer.
- Continue to cook, stirring often, until liquid has thickened slightly and rice is tender and creamy,35 to 45 minutes more. Add sugar; stir until dissolved. Remove from heat; stir in rosewater. Remove and discard cardamom. Ladle kheer into bowls; garnish with pistachios and edible gold or silver. Serve warm or chilled. Kheer can be refrigerated in an airtight container (before garnishing) up to 3 days.
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Mohin oddin
[email protected]This is the best kheer I've ever had. It's so creamy and flavorful. I will definitely be making this again.
Kabelo sesinyi
[email protected]This kheer is a great dessert for a special occasion. It's elegant and delicious. I served it at a dinner party and everyone loved it.
Jennifer Burke
[email protected]I'm allergic to nuts, so I omitted the pistachios from this recipe. It was still delicious! I also used almond milk instead of whole milk. It turned out great.
Daniel Manasseh
[email protected]This kheer is a great way to use up leftover rice. I always have leftover rice in my fridge and I'm always looking for new ways to use it. This kheer is a great way to use it up and it's also a delicious dessert.
Nyasha Jonasi
[email protected]I'm not a big fan of cardamom, but I still enjoyed this kheer. The flavor is subtle and not overpowering. I also like that this recipe doesn't use a lot of sugar. It's the perfect balance of sweetness and creaminess.
Seyf Musii
[email protected]This kheer is a great make-ahead dessert. I made it the day before and it was even better the next day. The flavors had time to meld together and it was even creamier.
among us and Gaming
[email protected]I love the addition of pistachios in this kheer. They add a nice crunch and flavor. I also like that this recipe uses basmati rice. It gives the kheer a light and fluffy texture.
Bijoy sorkar
[email protected]This kheer is so good! It's the perfect dessert to serve after a spicy meal. The sweetness of the rice pudding pairs perfectly with the heat of the spices.
Arshad Durrni
[email protected]I've never made kheer before, but this recipe was so easy to follow. It turned out perfectly! I'm so glad I tried it.
Second Chance
[email protected]This kheer is absolutely delicious. I made it for a party and everyone loved it. It's the perfect balance of sweet and savory, and the texture is amazing.
Hero Jidni
[email protected]I'm not usually a big fan of rice pudding, but this kheer is a game-changer. It's so rich and creamy, and the cardamom and pistachio flavors are divine. I'll definitely be making this again.
Muhammed Albayati
[email protected]I've made this kheer several times now and it's always a hit. It's so easy to make and it always turns out perfect. I love that I can make it ahead of time and it still tastes great.
Rajab Korla
[email protected]This kheer is amazing! It's so creamy and flavorful. I love the cardamom and pistachio flavors. It's the perfect dessert for a special occasion.