Caffeine Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, where whole milk gradually transforms into something rich, creamy, and perfumed with saffron and cardamom. The basmati rice breaks down gently over low heat, thickening the milk into a luscious, spoonable pudding that feels both rustic and celebratory. A quick toast of cashews, almonds, and golden raisins in butter adds warmth and texture, while a splash of rose water at the finish lifts the whole thing with a delicate floral note. Every single ingredient here is naturally free of caffeine — no chocolate, no tea, no hidden stimulants — so it's a genuinely worry-free indulgence any time of day. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a thicker, almost pudding-cup texture that's equally satisfying. A scatter of chopped pistachios on top adds a pop of color and a little extra crunch that makes it feel like something you'd find at a special occasion table.
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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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