Celery Free Kheer
This fragrant Indian rice pudding is the kind of dessert that feels both deeply comforting and quietly luxurious. Whole milk and basmati rice simmer low and slow until the mixture thickens into something silky and spoonable, perfumed with saffron, cardamom, and a finishing splash of rose water. Butter-toasted cashews and almonds add a warm, golden crunch, while plump golden raisins bring little bursts of sweetness throughout. The whole thing comes together with pantry staples that are naturally free from celery and any of its derivatives — no label-scanning required. It's the kind of recipe where the ingredient list is short and clean, but the result tastes like it took far more effort than it did. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a pudding that gets even better as the flavors meld. A scatter of chopped pistachios on top makes it look as beautiful 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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