Citrus Free Kheer
Warm, fragrant, and deeply comforting, this Indian rice pudding is the kind of dessert that feels both celebratory and completely effortless. Whole milk and basmati rice are slowly simmered together until thick and creamy, then perfumed with cardamom, saffron, and a finishing splash of rose water that makes the whole thing smell like a dream. Toasted cashews and almonds are cooked in butter until golden, then stirred in along with plump golden raisins for little pops of texture and sweetness in every spoonful. The good news for anyone avoiding citrus is that this recipe is naturally free of it — no zest, no juice, no hidden citrus-derived flavoring anywhere in the ingredient list. Every component here is straightforward and easy to source without second-guessing labels. It's equally wonderful served warm straight from the pot, left to cool to room temperature, or chilled overnight when the flavors deepen even further. A scatter of pistachios on top adds a final pop of color that makes it look far more impressive than the effort required.
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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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