Kheer Recipe Pakistani Style: Rice Pudding With Basmati

Kheer is one of the most-loved desserts among the Pakistani and Indian cuisines. It’s the rice pudding at a different level compared to others alike. 

A bowl of Kheer - Pakistani rice pudding and a spoon on a white plate

Kheer Recipe Pakistani Style

Kheer is a classic Pakistani/ Indian rice pudding that is infused with spice, making it fragrantly delicious. 

It is one of the most-loved desserts among the Pakistani and Indian cuisines. It’s the rice pudding at a different level compared to others alike. 

Most of the Pakistani/ Indian rice puddings have a slightly runny consistency. Just a little bit thicker than heavy cream/ double cream. And not thickly lumpy like other rice puddings.

Kheer - Pakistani rice pudding - in a blue bowl

And Kheer also has a fragrant aroma from the spice-infused in the pudding. 

Here, I’m sharing the Kheer recipe that I’ve learned from my Pakistani extended family and friends. 

One thing I noticed is that the Indian Kheer almost always uses ghee in it. As for the Pakistani style, ghee is optional. But other than that, everything is pretty much the same. 

After trying quite a few recipes, I think I’m quite happy to say this one is my go-to recipe now.

As it results in a creamy pudding with a thick-enough consistency like double cream/ heavy cream. 

And I also mash/ grind the rice before cooking. Not only does this make the pudding texture creamier, it saves cooking time too. So I can quickly boil the pudding whenever I want to. 

So, if you’re craving some comforting dessert that is easy to make, then you should make this Kheer. 

Oh, did I tell you that Kheer often makes appearances at special occasions such as weddings, birthdays, gatherings and religious celebrations? Among Pakistanis, Kheer is frequently served for Eid celebrations and weddings. 

Though you can always enjoy this lusciously delicious rice pudding anytime you want.

Everyday Ingredients for Pakistani Kheer

Essentially, you only need three items to make rice pudding. They are rice, milk and sugar

But to make it in Pakistani style, you will also need green cardamom and some nuts such as pistachios and/ or almonds.

Adding to those ingredients, I’ll share my secret ingredient that is salt. Yes, a little bit of salt in your dessert will enhance the flavour and taste of your creation. You want proof? Try making it with and without, and tell me what you think of it. 

As for the rice, for this Kheer recipe, I use Basmati rice. Simply because it’s the rice that we always have in our kitchen/ pantry. Also, it’s what all my family and friends use for the Kheer.

Easy and Straightforward Method

Firstly, you want to wash and rinse the rice until the water runs clear. Then soak the rice in fresh water for at least half an hour. The longer the better. 

After that, drain the rice and use a pestle and mortar, or an electric grinder, to grind/ mash the rice a little bit. You want to crush about half of the rice into small pieces but not grind it into a paste or powder. So definitely not all of it. Then set aside.

rice soaked in water
soaked and drained rice

Secondly, heat the milk and water in a large cooking pan/ pot to boil. When the liquid reaches the boiling point, add the slightly mashed and broken rice into the milk. Cook at medium-high heat until the rice is fully cooked. You can put the lid on to speed up the cooking process. Just take care not to let it overboil or get burned at the bottom of the pan. It takes about 10 minutes.

milk in cooking pan
adding rice into the milk

Thirdly, when the rice is cooked, add the sugar, salt and cardamom powder into the rice mixture. Stir well and continue cooking, this time you may want to turn the heat down.

Keep cooking as you keep stirring. It takes about 15-20 minutes for the liquid to evaporate, and make the pudding as thick as double cream/ heavy cream.

If you prefer a thicker sticky pudding, you can cook further for another 15 minutes. 

adding sugar to milk mixture
adding cardamom powder to the milk mixture
adding salt to the milk mixture
Kheer the Pakistani rice pudding in a blue bowl

I personally like my Kheer to be slightly runny and not lumpy. So I leave the choice to you. 

When you’re happy with your pudding consistency, you can add the nuts in the pudding and/ or sprinkle them as the garnish when you serve.

The Secret Tips for Creamy and Delicious Rice Pudding With Basmati

  • If you can not grind the rice before making the Kheer, you can mash it as you stir the pudding. Or, you can use a hand-held blender to blitz a few times. The idea is to break the rice so the rice will add extra richness to the milk. 
  • A little bit of water in the milk mixture helps break the milk whey. So your pudding won’t get burned at the bottom of the pan easily. And the taste of your pudding won’t be overwhelmingly thick and rich.  
  • A sprinkle of salt will enhance the flavour of your Kheer. 

More recipes for Pakistani sweets and Desserts

Thank you for reading this post. I hope you’re now wanting to check and try this Kheer recipe. It will be great if you share what you think about the recipe after you try making it. You can share in the comments (leave a reply) below.

And please follow me on Facebook, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen. 

Before you go, don’t forget to check my other recipes for Pakistani desserts that you may like. 

Thank you and all the best.

Kheer Recipe Pakistani Style

Kheer Pakistani rice pudding
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4.93 from 67 votes

Kheer Recipe Pakistani Style

Kheer is one of the most-loved desserts among the Pakistani and Indian cuisines. It’s the rice pudding at a different level compared to others alike. 
Author: Devy Dar
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Sweets & Desserts
Cuisine: Pakistani
Servings: 4


  • Mixing bowls.
  • Pestle and mortar
  • Cooking pan
  • Wooden spoon


  • ¼ cup Basmati rice.
  • 4 cups Whole milk see the note.
  • cup Water.
  • ¼ teaspoon Salt.
  • ¼ teaspoon Cardamom powder see the note.
  • ¼ cup Granulated sugar.
  • A handful of almonds.
  • A handful of pistachios.


  • Wash and rinse the rice until the water is clear. Cover with fresh water and leave it to soak for at least half an hour.
  • Using a pestle and mortar, or a grinder/ food processor, grind the rice until most of the grains are broken but not completely mashed. Set aside.
  • In a large cooking pan/ pot, heat the milk and the water to boil.
  • When the milk reaches boiling point, add the slightly broken rice into the milk and continue cooking. You can put the lid on and turn the heat at medium-high heat to speed up the process. But do take care and keep an eye on it. 
  • Once the milk is reboiling, you can turn the heat slightly down and take the lid off. Keep cooking and stirring until the rice is cooked.
  • Add the sugar, salt and cardamom powder into the rice mixture. Cook further and continue mixing. Try to mash some of the rice with your wooden spoon against the sides of the pan. Keep cooking and stirring until you get a thick rice pudding. It takes about 15 minutes to get the consistency of double cream/ heavy cream.  
  • Once your rice pudding is as thick as double cream/ heavy cream, you can switch the heat off. Using a cling film/ saran wrap, cover the top surface of the pudding. And leave the lid off until the Kheer is cooled down or ready to serve. 
  • Soak the almonds in the water for about half an hour, and then roughly chop them or slice them. Roughly chop the pistachios.
  • To serve, spoon the Kheer into a serving bowl and then sprinkle the nuts as much as you like. 


  • If you prefer, you can use semi-skimmed milk.
  • In case you only have whole cardamoms, you can take the seeds of 3 cardamoms out and grind them into powder. I often do it in bulk using a pestle and mortar or electric grinder and just use as needed.
  • If you have a sweet tooth and prefer your rice pudding sweeter, feel free to add more sugar.


Serving: 1g | Calories: 1151kcal | Carbohydrates: 95g | Protein: 55g | Fat: 63g | Saturated Fat: 31g | Polyunsaturated Fat: 25g | Cholesterol: 158mg | Sodium: 908mg | Fiber: 2g | Sugar: 91g


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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  1. I absolutely love rice pudding but have never tried the kheer version! I can’t wait to give this a try this weekend. Do you think it will still come out if I use soy or almond milk instead of whole milk to make it vegan?

    1. Thank you. I personally prefer using either rice milk or almond milk if I want to make it vegan. Please do try and let me know how you get on. I hope you like it

  2. Kheer is the type of a dessert that I haven’t experimented with yet, so making it over the weekend is something I am excited about!

  3. This recipe is so new to me, I am very intrigued! Bookmarked to make this weekend, thank you so much for the recipe 🙂

  4. Beth Sachs says:

    I LOVE rice pudding. It’s my ultimate comfort food. The nuts make it look so pretty!

    1. Totally agree. Rice pudding is understatedly comforting and easy to make too.

  5. Priya Lakshminarayan says:

    OMG I love Kheer. This looks so tempting..I want to reach out and finish off the bowl.

  6. 5 stars
    Many thanks for sharing this easy to follow recipe. Just made some and waiting for it to cool. All in time for Eid too

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