Punjabi Kheer

To achieve a creamy and rich texture in Punjabi Kheer, use full-fat milk and cook it slowly over low heat. Boil the milk until it reduces to about three-quarters of its original volume before adding the soaked rice. Stirring occasionally and scraping the sides of the pan will also help incorporate the creaminess.

Yes, you can make a dairy-free version of Punjabi Kheer by substituting full-fat milk with coconut milk or almond milk. Just ensure to adjust the cooking time as plant-based milks may have different boiling points and thickness compared to cow's milk.

If you don't have broken Basmati rice, you can use regular Basmati rice or even short-grain rice like Arborio, which will give a similar creamy texture. Just remember to soak the rice beforehand to ensure it cooks evenly.

Leftover Punjabi Kheer can be stored in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, you can enjoy it chilled or reheat it gently on the stove, adding a splash of milk if it has thickened too much.

Punjabi Kheer pairs wonderfully with a variety of Indian sweets and snacks. You can serve it alongside Gulab Jamun or Jalebi for a festive touch, or enjoy it with a side of fresh fruit for a lighter option. It's also delightful with a sprinkle of extra nuts on top for added crunch.