This simple rice pudding or Pakistani Kheer recipe is a traditional yet simple dessert with just a few ingredients, that come together to create a rich and creamy rice pudding.
In a large saucepan, bring 3 cups of water to boil.
Drain the soaked rice.
Once water is rapidly boiling, add the soaked rice that has been drained.
Boil rice in water for 7-8 minutes, until cooked.
Turn off the stove, and using an immersion blender, to blend the rice and water. Alternatively, you can use a blender, then move it back to the saucepan.
Add sugar, milk, saffron and ground cardamom and cook on low heat stirring every few minutes, for about 30 minutes until desired consistency is reached.
Remove from heat, and let cool.
Serve either warm, or chilled (chill overnight).
When serving, serve in individual bowls and garnish with crushed almonds and pistachios.
Notes
Notes:
2 cups whole milk can be substituted for the sweet condensed milk. Add a 1/2 cup of sugar if using whole milk