Eggless Kheer
This slow-simmered Indian rice pudding is pure comfort in a bowl — fragrant with saffron, cardamom, and a whisper of rose water that makes every spoonful feel a little luxurious. The base is beautifully simple: whole milk and basmati rice cooked low and slow until the mixture thickens into something silky and rich. Butter-toasted cashews and almonds add a golden crunch, while plumped golden raisins bring little bursts of sweetness throughout. Because the dish is built entirely from milk, rice, sugar, spices, and nuts, there are no eggs hiding anywhere in the recipe — not in the pudding itself, not in any finishing step. That makes it a genuinely fuss-free choice for anyone avoiding eggs, with no substitutions or workarounds required. It's equally good served warm straight from the pot, left to cool to room temperature, or chilled overnight when the flavors deepen even further. A scatter of chopped pistachios on top is optional, but it adds a pop of color that makes the finished dish look as good as it tastes.
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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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