Pakistani
Pistachio kheer
Slow-cooked rice pudding with cardamom.
- 55minutes
- 6servings
- 247kcal each
- 8gprotein
Ingredients
For 6 servings.
- Milk 1,000 ml
- Basmati rice 80 g
- Sugar 100 g
- Pistachios 30 g
- Cardamom 1 tsp
What you will need
Heavy-bottomed pot, Wooden spoon, Rolling pin or pestle (to crush rice), Serving bowls
Method
-
1
Soak and crush the rice 20 min
Wash the rice and soak it in water. Drain, then crush it lightly with a rolling pin in a bag so the grains break into smaller bits.
Ready when: Grains are broken into rough halves.
-
2
Boil the milk 8 min
Bring the milk to a boil in the heavy pot on medium heat, stirring so it does not stick.
Ready when: The milk rises and bubbles.
-
3
Cook the rice in milk 35 min
Add the rice and turn to low. Simmer, stirring every 3–4 minutes and scraping the bottom.
Ready when: Rice is very soft and the kheer coats the back of the spoon.
-
4
Sweeten 5 min
Add the sugar and cardamom and cook 5 more minutes, stirring.
Ready when: Sugar has dissolved and the kheer is a little thicker.
-
5
Chill and garnish 60 min
Pour into bowls, cool, then refrigerate. It thickens as it cools. Sprinkle chopped pistachios before serving.
Ready when: Cold, thick and creamy.
Cook Pistachio kheer from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
