Barley Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, fragrant with saffron, cardamom, and a whisper of rose water. Whole milk and basmati rice are coaxed together over gentle heat until the mixture thickens into something rich, creamy, and almost impossibly aromatic. The long, patient stir is absolutely worth it — the milk reduces into a luscious base that clings to every grain of soft rice. Toasted cashews and almonds, finished in butter with plump golden raisins, add warmth and texture that make each spoonful feel celebratory. Because this recipe is built entirely from whole, naturally grain-forward ingredients like rice and milk, there's no barley or barley-derived thickeners hiding anywhere in the bowl — just clean, wholesome components you can feel good about. It works beautifully served warm straight from the pot, left to cool to room temperature, or chilled overnight when the flavors deepen even further. A scatter of pistachios on top makes it look as stunning as it tastes.
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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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