Almond and Rice Pudding or Badaam Kheer is one of my favourite Pakistani/Indian dessert recipes. It is very similar to the English Rice Pudding, is easy to make and quite popular in the Subcontinent. This creamy almond and rice pudding recipe is my take on the traditional kheer (rice pudding) giving it more texture and richness with the addition of almonds.
What is rice pudding (Kheer)?
Rice pudding (Kheer) is a staple dessert of the Subcontinent region, which is prepared on religious or festive occasions like Eid. It is also served as an after-meal dessert too.
Kheer (rice pudding) is a thick and creamy mix of aromatic basmati rice, cooked in sweetened milk flavored with cardamom, saffron, kewra essence or rose water. It is usually garnished with dried fruits and nuts to add flavor and texture. For festive occasions kheer is often decorated with edible gold and silver leaf called Chandi Vark in urdu/hindi.
This recipe for Badam Kheer, Almond and Rice Pudding is similar to the traditional rice pudding (kheer) but with the addition of Almond paste in the cooking. It adds more richness to the kheer and elevates its thick and creamy texture.
Rice Pudding has many variations all over the world. Each region has it’s own unique twist to it for that authentic regional rice pudding but the base ingredients (milk, rice, sugar) are the same.
What Is The Difference Between Phirni And Kheer?
Like kheer, Phirni (firni) is also a dessert that is made using similar ingredients, milk, sugar and rice. However the difference is in the cooking method, texture and serving.
- Phirni (firni) is made from ground rice while kheer is made from whole basmati rice.
- The texture of Phirni (firni) is grainy but creamier because of ground rice while kheer has soft rice grains.
- Phirni (firni) is always served chilled whereas Kheer can be served both, warm or chilled.
Ingredients to make Almond and Rice Pudding
Almond and Rice pudding (Badam kheer) is one of the easiest desserts to make with very few ingredients. The ingredients used to make it are simple and easily available in the pantry. No grocery-runs to make this creamy dreamy dessert.
Detailed instructions and measurements are in the recipe card below. To make Almond and Rice pudding, the ingredients you need are – Almonds (Badam), Rice, Milk, Cardamom Powder, Sugar and Kewra water or rose water.
That’s about it, those are the only ingredients you need.
To garnish or decorate you can use any dry fruits or nuts. I used pistachio, almonds and edible dried rose petals.
How to make Almond and Rice Pudding
- Start by rinsing rice under water until it runs clear. Soak the rice in enough water for 30 minutes
- Also, soak the almonds in enough hot water for about 30 minutes. Remove the skin and grind the almonds into a smooth paste.
- In a heavy-bottomed pan, add milk and cardamom powder. Bring to a boil, reduce heat and add rice.
- Cook on medium-low heat, stirring often until the mixtures start to thicken.
- Add the Almond paste (Badam Paste) mix well and let it cook for a few more minutes. Add sugar, mix well and continue cooking until Kheer thickens to desired consistency.
- Remove from heat and stir in Kewra Water or Rosewater
- Serve Almond and Rice pudding (Badam Kheer) warm or chilled.
- Decorate with pistachio, almonds and dried rose petals
Tips for making Almond and Rice Pudding
- I have used Basmati Rice to make this pudding. You can use any white-rice in place of Basmati rice. Short-grain rice works well too. I find basmati rice to be more fragrant.
- Rinse the rice enough before using it because it helps remove the surface starch and it doesn’t become mush or sticky as it cooks.
- Using a pestle and mortar coarsely break the rice. I do this to get a grainy texture compared to fluffy rice in the pudding.
- Slow-cooking the pudding brings out the flavour and gives kheer its creamy texture.
- Stirring is key for a good consistency kheer, and to avoid scorching use a heavy-bottomed pan.
More Dessert Recipes to Enjoy
- Firni- Pakistani Rice Pudding with Nutty Caramel Discs
- Qawami Seviyan – Vermicelli laced with sweetness
- Mango Mousse Tart (No Bake ~ No Cook)
- Semolina Halwa (Suji Halwa)
- Lotus Biscoff Cheesecake Brownie Trifle
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Badam Kheer (Almond and Rice Pudding)
- 2 litre Full-fat Milk ((approx. 8 Cups))
- 1/2 cup Rice (basmati, soaked)
- 1/2 cup Almonds (soaked overnight)
- 1/2 Cup Sugar
- 1/2 tsp Green Cardamom (ground)
- 1/2 tsp Kewra Water or Rose Water
- Soak the badam (almonds) in enough hot water for 30 minutes. Remove the skin and grind to make a smooth paste. Use little milk if required.
- Wash the rice under cold water until it becomes clear. Soak for 30 minutes. Drain and using a mortar and pestal break them lightly.
- In a heavy-bottomed pan, heat milk over medium-high. Keep stirring to prevent scorching, until small bubbles form around the edges. Reduce heat to medium-low; add ground cardamom and rice.
- Cook on medium-low heat, stirring often until the mixtures start to thicken. About 30 minutes.
- Once the mixture has started to thicken and rice are cooked, add badam paste (almond paste) and continue to cook for another 20 minutes. Keep stirring often as it cooks.
- Now add sugar and stir until it is dissolved. Cook for another 15 minutes or until its thick and creamy or to desired consistency.
- Remove from heat and stir in Kewra water or rose water.
- Ladle Badam Kheer (Almond and Rice Pudding) in to a serving dish
- Garnish with slivered almonds, Pistachios, Almonds and Edible dried rose petals
- Serve warm or chilled