BHA & BHT Free Kheer
Few desserts are as deeply comforting as a slow-cooked milk pudding fragrant with cardamom, saffron, and rose water. This version builds its richness the old-fashioned way — whole milk and basmati rice simmered low and slow until the mixture thickens into something silky and lush, with no shortcuts needed. Every ingredient here is whole and recognizable, which is exactly what you want when you're avoiding synthetic preservatives like BHA and BHT that often sneak into packaged sweets, flavored mixes, and even some nuts or dried fruits. The cashews and almonds are raw and toasted fresh in butter right before serving, and the golden raisins plump gently in that same fragrant pan, so nothing processed or pre-treated is standing in for the real thing. A pinch of saffron gives the pudding a gorgeous pale gold hue and a subtle floral depth that no artificial flavoring could replicate. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight — it's stunning any way, especially with a scatter of fresh pistachios on top.
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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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