Low Sodium Kheer
This slow-simmered Indian rice pudding is the kind of dessert that feels like a warm hug — deeply fragrant, gently sweet, and rich with the natural creaminess of whole milk reduced down over time. Saffron gives it that gorgeous pale golden hue and a subtle floral depth, while cardamom adds warmth without overpowering the delicate base. Every ingredient here is naturally free of added salt, so you get pure, clean sweetness from start to finish without having to scrutinize a single label. The toasted cashews and almonds are bloomed in unsalted butter until golden and nutty, then stirred in along with plump golden raisins and a splash of rose water for a finish that feels genuinely special. It's the kind of dish that works just as well chilled from the fridge the next day as it does warm straight from the pot, which makes it perfect for entertaining or a quiet weeknight treat.
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Learn more →Ingredients
6 servings
- 5 cups whole milk
- ¼ cup basmati rice, rinsed
- ⅓ cup sugar
- ¼ tsp ground cardamom
- 1 pinch saffron threads
- 1 tbsp unsalted butter
- 2 tbsp raw cashews, roughly chopped
- 2 tbsp raw almonds, slivered or roughly chopped
- 2 tbsp golden raisins
- 1 tsp rose water
For serving
- 1 tbsp pistachios, roughly chopped (optional)
Instructions
- 1
Combine the milk and rinsed basmati rice in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, stirring frequently to prevent the milk from scorching on the bottom.
- 2
Reduce the heat to medium-low and cook, stirring every 2–3 minutes and scraping the bottom and sides of the pan, until the milk has reduced by roughly half and the rice is completely soft and the mixture is thick enough to coat the back of a spoon, about 35–40 minutes.
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