Citric Acid Free Kheer
Slow-simmered and fragrant with saffron, cardamom, and rose water, this Indian rice pudding is the kind of dessert that feels both deeply comforting and quietly luxurious. Every ingredient here is naturally free from citric acid — whole milk, basmati rice, raw nuts, golden raisins, and warm spices — so there's no label-scanning or substitution stress involved. The magic happens gradually as the milk reduces down to a thick, creamy base that clings to each grain of softened rice, building richness the old-fashioned way. Toasting the cashews and almonds in butter before folding them in adds a nutty depth and a little texture that makes every spoonful more interesting. The saffron blooms into the pudding as it cooks, turning it a gorgeous pale gold and lending that unmistakable floral warmth. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight — it's honestly wonderful all three ways. A scatter of pistachios on top is optional, but it makes the whole bowl look like something you'd order at a really good 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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