Pakistani
Pistachio kheer
Slow-cooked rice pudding with cardamom.
- 55minutes
- 6servings
- 247kcal each
- 8gprotein
Ingredients
The amounts here and inside every step follow this number.
- Milk 1 litre
- Basmati rice 80 g
- Sugar 100 g
- Pistachios 30 g
- Cardamom 1 tsp
From the cupboard
- Water for soaking
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.
In this step
- Basmati rice80 g
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.
In this step
- Milk1 litre
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.
In this step
- Basmati rice80 g
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.
In this step
- Sugar100 g
- Cardamom1 tsp
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.
In this step
- Pistachios30 g
Ready when: Cold, thick and creamy.
Cook Pistachio kheer from what you already have.
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