Kheer, Pakistani rice pudding
Rice slowly simmered in milk with cardamom until thick and creamy. Serve warm or chilled.
- Time1 hr 15
- LevelEasy
- Costabout £0.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the rice and milk in a heavy pan and bring to the boil, stirring. Lower the heat to a gentle simmer.
- 2
Add the cardamom and saffron. Cook for 50 minutes, stirring often so the bottom does not catch, until the rice is soft and the milk has thickened.
50 min - 3
Stir in the sugar and sultanas. Cook for 10 minutes more.
10 min - 4
Take off the heat and stir in the rose water.
- 5
Serve warm, or chill for 3 hours. Top with the coconut.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.