Gut Friendly Kheer
Slow-cooked in a heavy-bottomed pot until gloriously thick and fragrant, this Indian rice pudding is pure comfort in a bowl. Whole milk and basmati rice simmer together low and slow, creating a naturally creamy base that's gentle on the digestive system without relying on any processed thickeners or additives. A pinch of saffron gives the pudding a warm golden hue, while ground cardamom and a splash of rose water layer in that unmistakable floral depth. Cashews, almonds, and golden raisins are toasted in butter until golden and fragrant before being folded in, adding texture and a touch of natural sweetness. Because every ingredient here is whole and recognizable, you're not navigating a label full of emulsifiers or mystery fillers — just real food cooked with care. It's equally lovely served warm straight from the pot, left to cool to room temperature, or chilled overnight when the flavors have had time to settle and deepen. Finish with a scatter of pistachios for a little extra crunch and color.
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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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