Coconut Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, where whole milk gradually transforms into something rich, fragrant, and almost impossibly creamy. The secret is patience — stirring the milk and basmati rice together over low heat until the mixture thickens and the rice becomes completely tender, coaxing out a natural sweetness before a single grain of sugar is added. Saffron gives the pudding a gorgeous pale golden hue and a subtle floral depth, while ground cardamom adds warmth that feels both exotic and familiar. A quick toast of cashews, almonds, and golden raisins in butter brings a nutty, caramelized richness that plays beautifully against the silky base, and a splash of rose water at the finish lifts the whole thing into something truly special. Many store-bought or restaurant versions of this classic dessert sneak in coconut milk or coconut cream as a shortcut, but this recipe keeps things completely free of it — every drop of creaminess comes from patient reduction of whole milk, the traditional way. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a pudding that thickens even further into pure indulgence. A handful of pistachios scattered on top adds a final pop of color and crunch that makes it feel like a celebration in a bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!