Brazil Nut 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. The magic happens gradually as whole milk and basmati rice cook down together into a thick, creamy, golden pudding that feels genuinely luxurious. Cashews and almonds are toasted in butter until golden and nutty, then stirred in along with plump golden raisins for texture and richness in every spoonful. Every ingredient here is straightforward and easy to source, with no hidden blends or mixed-nut products that could introduce unwanted cross-contact concerns. The saffron gives the kheer a beautiful pale gold hue and a subtle floral depth that makes it taste far more complex than the ingredient list suggests. It's equally wonderful served warm straight from the pot, left to cool to room temperature, or chilled overnight when the flavors have had time to meld even further. A scatter of chopped pistachios on top adds a final pop of color and crunch that makes it feel like something you'd order at a special occasion dinner.
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!