Dairy Free Kheer

Total time1 hr

Prep time5 min

Cook time55 min

Slow-simmered basmati rice cooks down until thick and spoon-coating, then gets perfumed with cardamom, a generous pinch of saffron, and a splash of rose water for that classic fragrant finish. Toasted cashews and almonds add crunch against the silky, slow-cooked texture, while plump golden raisins bring little bursts of sweetness in every spoonful. A scatter of chopped pistachios on top makes it feel special enough for a holiday table, though it's easy enough to stir together any night of the week. Serve it warm for something cozy, or chill it for a few hours if you love your rice pudding cold and creamy. This one holds up beautifully as a dairy free dessert, with all the saffron-gold color and rose-scented sweetness the classic is known for. It's the kind of make-ahead treat that only gets better as it sits, so don't be shy about doubling the batch.

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Ingredients

6 servings

5 cups whole milk
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ cup basmati rice, rinsed
⅓ cup sugar
¼ tsp ground cardamom
1 pinch saffron threads
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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