Black Pepper Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, where whole milk and basmati rice meld into something impossibly creamy and fragrant. The natural sweetness of the dish comes from sugar and golden raisins, while saffron threads give it that gorgeous pale golden hue and a subtle floral depth you just can't fake. Ground cardamom does all the heavy lifting in the spice department here — warm, aromatic, and completely free of any peppercorn-based heat, making this a naturally safe and satisfying choice for anyone avoiding that particular spice. A quick toast of cashews and almonds in butter adds a nutty richness and a little texture that plays beautifully against the silky pudding base. A finishing splash of rose water lifts the whole thing into something that feels genuinely special, like a dessert you'd find at a celebratory table. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight — it's wonderful every way. 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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