Emulsifier Free Kheer
Few desserts feel as luxurious as a slow-cooked milk pudding perfumed with saffron, cardamom, and rose water. This classic South Asian rice pudding gets its creamy, spoonable texture entirely from patient stovetop cooking — whole milk reduces down with basmati rice until thick and silky, with no stabilizers, thickeners, or additives needed. That makes it a genuinely clean choice for anyone avoiding emulsifiers, since every ingredient here is exactly what it says it is. Toasted cashews, almonds, and golden raisins are finished in a little butter and stirred in at the end, adding warmth and crunch without any processed additions. The faint floral lift from the rose water and the golden hue from the saffron make this feel far more special than the short ingredient list suggests. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight — it's wonderful every way, and a scattering of pistachios on top makes it look absolutely stunning.
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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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