Ginger Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, where whole milk and basmati rice melt together into something luxuriously creamy and fragrant. Saffron gives it a gorgeous pale golden hue, while ground cardamom adds that warm, floral depth that makes every spoonful feel special. A quick toast of cashews, almonds, and golden raisins in butter brings a nutty richness and just enough texture to contrast the silky pudding base. Rose water stirred in at the end lifts the whole thing with a delicate, perfumed finish that feels genuinely elegant without any extra effort. For anyone navigating a sensitivity to ginger, this recipe is a natural fit — the spice profile leans entirely on cardamom and saffron, so there's nothing to swap out or work around. The ingredient list is clean and straightforward, meaning you don't have to second-guess any hidden spice blends or pre-mixed seasonings. It can be served warm straight from the pot, left to cool to room temperature, or chilled overnight for a make-ahead dessert that actually gets better as it sits. A scatter of chopped pistachios on top is optional, but highly recommended for that final pop of color and crunch.
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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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