Pakistani rice pudding, or kheer, is the Bunyaad signature dish for our Rug Intro Nights across North America. It’s the classic Pakistani dessert that is easy to make with simple ingredients available in most Pakistani homes.
The other day we got an email from a long-time Bunyaad friend and former Ten Thousand Villages store manager asking us if we could send her the recipe.
And it got us thinking. This recipe is one that we always made to bring people together. We were amazed no matter where we were how so many people seemed to have a family story that warmed their heart that included a rice pudding recipe. We thought in this time of physical separation due to COVID-19 that we might all bring together good thoughts and memories if we make this recipe together.
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 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!