GERD Friendly Kheer
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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
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1/2 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 2 tbsp raw cashews, roughly chopped
Ingredient noteFatty foods sit in the stomach longer and can bring on reflux. This recipe has only about 1 teaspoon of cashews per serving, which is likely fine for most people with GERD. If you prefer to always avoid cashews, please tap it and change its rating to Red.
- 2 tbsp raw almonds, slivered or roughly chopped
- 2 tbsp golden raisins
- 1 tsp rose water
For serving
- 1 tbsp pistachios, roughly chopped (optional)
Ingredient notePistachio appears here only as an optional add-on, and the recipe uses just about 1/2 teaspoon per serving, which is likely fine for most people with GERD. If you prefer to always avoid pistachio, please tap it and change its rating to Red.
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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