Capsaicin Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, where whole milk and basmati rice meld together into something luxuriously thick and creamy. The long, gentle cook time is what makes it special — the milk gradually reduces and the rice softens completely, creating a texture that's rich without being heavy. Saffron gives the pudding a gorgeous pale golden hue and a subtle floral depth, while ground cardamom adds warmth that feels aromatic rather than sharp. A quick toast of cashews, almonds, and golden raisins in butter brings a nutty, caramelized contrast to every spoonful, and a finishing splash of rose water lifts the whole thing into something truly fragrant and special. For anyone avoiding capsaicin, this is a naturally safe choice — there's nothing here that even comes close to heat, just gentle spice and sweetness working in perfect harmony. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a pudding that thickens even further and tastes incredible the next day. A scatter of chopped pistachios on top adds a little color and crunch that makes it feel like something you'd order at a great restaurant.
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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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