Pakistani Rice Pudding

Pakistani rice pudding, or kheer, is the Bunyaad signature dish for our Rug Intro Nights, our Chai with the Rug Guy Evenings and, of course, for our Annual Rug Sales in Lititz. We’ve been serving this simple recipe for years and we’re always amazed how something as gorgeously simple and delicious as rice pudding can transcend cultures and bring people together.

Below is the recipe written for the average household. For Bunyaad, we never make this without thinking how many gallons of milk we will use! It’s the classic Pakistani dessert that is easy to make with simple ingredients available in most Pakistani homes.

Pakistani Rice Pudding/Kheer (tested and approved by Pakistani mothers-in-law!)

1/3 cup/50g basmati rice
5 cups/1.4L milk
1/2 cup/75g sugar
6-8 Burlap & Barrel cardamom pods or 1 teaspoon cardamom powder
1 oz/25 g pistachio nuts, slivered for garnish as desired

Wash the rice under tap water until the water runs clear. Drain and put into a heavy-based saucepan. Add milk, sugar & cardamom. Bring to boil over medium heat, stirring frequently. Reduce heat, stirring frequently to prevent the rice from sticking to the bottom of the pan. Simmer the pudding uncovered for approximately one hour until the pudding has thickened and the rice softened. Let us note again — stir frequently! As the pudding thickens, it burns quickly. Once thick, pour into a serving dish and top with slivered pistachio nuts. Serve hot or cold.

Several Bunyaad staff grew up eating kheer with a healthy dollop of homemade yogurt on top. Enjoy!

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