Rice Pudding (Kheer)

Rice Pudding (Kheer)

“That is a actually infamous Pakistani desolate tract, which is cooked by mixing rice and milk. It is terribly nutritious and in fact prosperous tasting. Attend warm or frigid.”


  • 1/2 cup raw white rice
  • 2 quarts milk
  • 1 1/2 cups white sugar
  • 4 pods cardamom
  • 2 teaspoons rose water
  • 1/4 cup finely chopped almonds


  1. Space the rice in a diminutive bowl and quilt with water. Soak for one hour.
  2. Drain the rice and area it in a immense, heavy saucepan with the milk over low heat. Cook, lined 50 minutes, stirring every now and then, till subtle. Toddle in sugar and cardamom and cook dinner 20 minutes extra.
  3. Make a choice away from the heat and run within the rose water. Attend topped with almonds.

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