Pakistani Punjabi, Sindhi & Pashtun
Kheer (Rice Pudding)
Basmati rice, raisins and slivered almonds simmered on the stove and flavoured with cardamom for a Pakistani pudding.
2 hr · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Cook 120 min · 120 min total
- medium
- 1
Soak rice in water for 30 minutes. Place milk, sugar and cardomom pods in heavy based pan and bring to boil.
- 2
Add rice, lower heat and simmer one hour. Add raisins and almonds and bring to a low boil.
- 3
Cook for 50 mins or until it has consistency of porridge. Stir frequently to avoid mixture sticking to base of pan. Serve warm or cold.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
