Chicken 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. Whole milk and basmati rice are coaxed together over gentle heat until the mixture thickens into something lush and creamy, with the saffron turning the whole pot a gorgeous pale gold. A quick toast of cashews, almonds, and golden raisins in butter adds warmth and texture that makes every spoonful feel a little luxurious. The entire dish is built from pantry staples and fresh dairy — no meat, no poultry, nothing that requires a second thought for anyone keeping their meals completely bird-free. It works beautifully served warm straight from the stove, left to cool to room temperature, or chilled overnight when the flavors deepen even further. A scatter of pistachios on top right before serving adds a pop of color and a satisfying crunch that pulls the whole bowl together.
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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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