Artificial Flavors Free Kheer
Few desserts feel as luxurious and comforting as a slow-cooked rice pudding fragrant with saffron, cardamom, and rose water. This version builds its depth entirely from real, whole ingredients — whole milk reduced low and slow, warm spices, and butter-toasted cashews and almonds that add a gorgeous nutty crunch. There's no need for flavor packets, extracts, or anything synthetic here; every layer of aroma comes straight from the spice rack and the stovetop. The saffron threads bloom into the pudding as it thickens, giving it that signature pale golden hue and a floral warmth that no artificial shortcut could replicate. Golden raisins plump in the skillet and add little bursts of sweetness throughout, while a finishing scatter of pistachios makes each bowl look as beautiful as it tastes. It can be served warm straight from the pot, left to cool to room temperature, or chilled overnight — honestly, it gets even better the next day as the flavors settle and deepen. This is the kind of recipe that proves clean, simple ingredients are all you ever really needed.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!