Rose Water Rice Pudding

    2 hours 25 minutes

    This is a rice pudding called kheer in Pakistan. It's flavoured with cardamon and rose water and can be served warm or cold.

    55 people made this

    Serves: 6 

    • 75g uncooked white rice
    • 8 cups (2 litres) skim milk
    • 300g caster sugar
    • 4 cardamom pods
    • 1 dessertspoon rose water
    • 1 tablespoon finely chopped almonds

    Preparation:15min  ›  Cook:1hour10min  ›  Extra time:1hour soaking  ›  Ready in:2hours25min 

    1. Place the rice in a small bowl and cover with water. Soak for one hour.
    2. Drain the rice and place it in a large, heavy saucepan with the milk over low heat.
    3. Cook covered 50 minutes, stirring occasionally until tender. Stir in sugar and cardamom and cook 20 minutes more.
    4. Remove from the heat and stir in the rose water. Serve topped with almonds.

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    Reviews in English (51)


    Something else. I've made this recipe twice in the last 3 days. Here's my strong suggestions: DO NOT soak the rice. The milk needs the starch from the rice in order to properly thicken. If there isn't enough starch, the pudding will be thin/runny. Use GROUND RICE! In your blender or food processor - - there will remain some coarsely ground grains - this is perfect! Substitute a scant 1/2 tsp ground cardamum for the pods. However, I strongly suggest increasing the rose water a bit because the ground cardamum will drown out the rose water. CUT WAY BACK ON THE SUGAR! No more than 200g unless you want very sweet pudding. I preferred the taste using only 150g sugar.  -  29 Sep 2008


    Something else. I love this recipe! I had Kheer for the first time yesterday at a nice Indian restaurant. I liked it so much that I immediately came home and started looking for a recipe. I used this recipe and it was just as delicious as what I had at the restaurant. I made it almost exactly like the recipe except for just a couple of minor changes. For example, I only had cardamum seeds in my pantry, so I crushed these and added approximately 1/2 of a teaspoon in place of the cardamum pods. This worked out very well and gives it a delicious flavour. The rose water is a very nice and subtle addition, but I'm sure the Kheer would still be delicious if you don't have any on hand. The one that I had at the restaurant didn't even have this much rice in it. It was almost soupy enough to drink, which I presume is the way it is supposed to be. Since I was somewhat rushed, I didn't take time to soak the rice, but just rinsed it a few times in cold water. That seemed to be sufficient and I don't think it made much of a difference. I cooked mine uncovered as I was afraid that it would boil over and I couldn't watch it the whole time. I just kept it on a low simmer and stirred it now and then. This is a very sweet pud and you can safely reduce the sugar just a tad if you prefer. I used flaked almonds which had been toasted lightly. This is good warm, but is even better after  -  29 Sep 2008


    Altered ingredient amounts. I am wondering if the ratio of milk and rice is correct. I had to use less milk. The flavour is wondeful though.  -  29 Sep 2008