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Pakistani Chicken Karahi
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Rice Kheer
Creamy rice pudding simmered with milk, cardamom and nuts — a comforting South Asian dessert.
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10 minPrep🔥
1 hrCook🍽️
5Serves📊
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Ingredients
- 1/2 cup basmati rice
- 1.5 litres full-fat milk
- 100g sugar
- 6 cardamom pods, crushed
- Handful chopped almonds and pistachios
- Pinch of saffron
- 2 tbsp raisins
Instructions
- Rinse and soak the rice for 20 minutes.
- Bring the milk to a simmer in a heavy pot.
- Add the drained rice and cook on low, stirring often, for 40 minutes until thick.
- Stir in the sugar, cardamom, saffron and nuts.
- Cook another 10 minutes until creamy and reduced.
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Tara’s tips
- Stir often or the milk catches.
- Cook low and slow for the silkiest texture.
Serving suggestions
- Serve warm or chilled.
Storage & reheating
Keeps 4 days; thickens, loosen with milk.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegan?
Use coconut milk and adjust the sugar.
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