Gluten Free Kheer
This fragrant Indian rice pudding is the kind of dessert that feels both deeply comforting and quietly luxurious. Whole milk slowly simmers down with basmati rice until the mixture thickens into a creamy, spoonable pudding, perfumed with cardamom, saffron, and a finishing splash of rose water. The result is a pale golden, floral dessert that tastes like it took far more effort than it actually did. Because it's built entirely on rice, dairy, nuts, and spices, it's naturally free of wheat and gluten-containing grains — no swaps or specialty flours needed. Butter-toasted cashews, almonds, and plump golden raisins are stirred in at the end, adding richness and texture in every bite. It's equally good served warm straight from the pot, at room temperature, or cold from the fridge the next day — making it a genuinely flexible make-ahead option. A scatter of chopped pistachios on top adds a pop of color and a little extra crunch to finish.
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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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