Sindh cuisine
Chawal Ki Kheer — Sindhi Slow-Cooked Rice Pudding
Chawal Ki Kheer — Sindhi Slow-Cooked Rice Pudding is a traditional Sindh Pakistani dish. Traditional Sindhi-style chawal ki kheer made by slow-cooking basmati rice in whole milk until the grains dissolve and the pudding turns thick and creamy. Scented with cardamom and rose water, this is the patient cook's reward — simple ingredients, extraordinary results.
In Sindh, kheer is not rushed.
The slow-cooking method, which reduces the milk to a thick, creamy consistency over hours, has remained unchanged for over a thousand years. It's a Sunday morning affair, the pot going on low heat while the family prays Fajr and children play in the courtyard. Sindhi chawal ki kheer is cooked longer and lower than its Punjabi counterpart, resulting in a thicker, creamier pudding where the rice almost completely dissolves into the milk. The texture is somewhere between porridge and custard — silky, spoonable, deeply satisfying. Fun fact: rice pudding in some form exists in nearly every culture on earth, but Pakistan's version with cardamom and rose water is arguably the most fragrant of them all. The trick to Sindhi-style is patience — don't crank the heat to speed it up. Low and slow is the whole philosophy here. Put some music on and let it do its thing.
Ingredients
Instructions
- SOAK THE RICE: Rinse basmati rice under cold water until clear. Soak in fresh water for 30 minutes minimum. This shortens cooking time and helps the grains break down smoothly into the milk.
- START THE MILK: Pour the full-fat milk into a wide, heavy-bottomed degchi (pot). Add the bruised cardamom pods. Bring to a boil over medium heat, stirring occasionally. Once boiling, reduce to the lowest possible heat setting.
- ADD RICE AND SIMMER SLOWLY: Drain the soaked rice and add it to the simmering milk. Stir well. Cook on low heat, uncovered, for 60-75 minutes. Stir every 8-10 minutes, scraping the bottom and sides. HINT: A heat diffuser is your best friend here — it prevents scorching without slowing the cook.
- WATCH THE TEXTURE: After 50 minutes, the milk will have reduced significantly and the rice will be very soft and starting to break down. The kheer should coat the back of a spoon thickly. If it's still too thin, continue cooking. If it's too thick, add a cup of warm milk and stir through.
- SWEETEN AND FINISH: Add sugar and saffron milk, stirring until fully dissolved. Cook for another 5 minutes. Remove from heat and stir in rose water and kewra water if using. Taste and adjust sweetness.
- COOL AND GARNISH: Pour into a serving bowl or individual clay pots (matke) for a traditional Sindhi presentation. Scatter almonds, pistachios, and dried rose petals on top. Serve warm or refrigerate until completely cold — both ways are divine.
Chef's Secrets
- The wider the pot, the faster the milk reduces — a karahi works better than a narrow pot.
- Never cover the pot while cooking kheer — steam needs to escape for the right consistency.
- Chawal ki kheer always thickens more as it cools — pull it off heat when it's slightly thinner than you want.
- For a richer kheer, add 4 tbsp of khoya (mawa) in the last 10 minutes of cooking.
Common Questions
How long does Chawal Ki Kheer — Sindhi Slow-Cooked Rice Pudding take to make?
Total time is 1h 30m — 15m prep and 1h 15m cooking.
How many servings does this recipe make?
This recipe makes 6 servings, and is rated easy difficulty.
Which region of Pakistan is Chawal Ki Kheer — Sindhi Slow-Cooked Rice Pudding from?
Chawal Ki Kheer — Sindhi Slow-Cooked Rice Pudding is from Sindh, Pakistan — one of the country's most distinctive culinary traditions.
What do you serve with Chawal Ki Kheer — Sindhi Slow-Cooked Rice Pudding?
Best served in matke (clay pots) for that rustic Sindhi feel. Wonderful at room temperature just after cooking, or deeply satisfying straight from the fridge the next morning.
Goes Well With
Doodh Chawal Kheer — Pakistani Rice Pudding
Kheer is the quintessential Pakistani celebration dessert — rice slow-cooked in full-fat milk until creamy and thick, perfumed with cardamom and saffron, and crowned with pistachios and silver leaf. It appears at every eid, wedding, and birth celebration across the country.
Sewaiyan Kheer (Vermicelli Pudding) for Eid
Silky sewaiyan kheer made with roasted vermicelli slow-cooked in full-fat milk, sweetened with sugar and fragrant with cardamom and rose water. A beloved Eid staple that fills every Pakistani home with warmth and celebration. Ready in under an hour and guaranteed to impress.
Badam Kheer (Almond Milk Pudding)
Luxurious badam kheer made with blanched almonds ground into a paste, simmered in full-fat milk with saffron and cardamom for a rich, nutty Pakistani dessert. Thicker than regular kheer and utterly indulgent, this is the dessert you serve when you want to impress.
What Cooks Are Saying
This is now my go-to recipe. Made it three times already.
Decent recipe but needed more seasoning to my taste. Good starting point though.
Great flavours, took a little longer than the stated time but worth every minute.
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