Artificial Food Coloring Free Kheer
This fragrant Indian rice pudding is the kind of dessert that feels both deeply comforting and quietly luxurious. Whole milk is slowly simmered down with basmati rice until the mixture turns thick, creamy, and almost silky, with the rice completely melting into every spoonful. The color you see here comes entirely from saffron threads — that gorgeous pale gold is completely natural, with no dyes or artificial additives anywhere in the pot. Cardamom and a touch of rose water layer in a floral warmth that makes this pudding taste far more complex than its short ingredient list suggests. Butter-toasted cashews, almonds, and plump golden raisins add richness and a little chew, while optional pistachios on top give a final pop of color that's just as clean and natural as everything else. It can be served warm straight from the stove, left to cool to room temperature, or chilled overnight — and honestly, it gets even better as it sits and the flavors settle together.
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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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