Carrageenan Free Kheer
Few desserts are as deeply comforting as this slow-cooked Indian rice pudding, where whole milk and basmati rice are gently simmered together until thick, creamy, and fragrant with saffron and cardamom. The magic here is entirely natural — no thickeners, no stabilizers, no additives of any kind. The pudding gets its luscious, spoonable texture purely from the slow reduction of real milk and the starch released by the rice as it cooks, which is great news for anyone navigating ingredient labels on store-bought desserts. Butter-toasted cashews, almonds, and plump golden raisins add richness and a little chew, while a splash of rose water at the finish lifts the whole thing into something genuinely special. A scatter of pistachios on top makes it look as beautiful as it tastes. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight — it's wonderful every way.
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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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