High Fructose Corn Syrup Free Kheer
This slow-simmered Indian rice pudding is pure comfort in a bowl — creamy, fragrant, and layered with the warmth of cardamom, the floral lift of saffron, and a gentle sweetness that feels genuinely luxurious. Every ingredient here is whole and real: whole milk, basmati rice, plain sugar, and a handful of nuts and raisins toasted in butter until golden and fragrant. That matters, because so many packaged desserts and sweetened dairy products sneak in corn syrup derivatives that are nearly impossible to spot on a label. Making kheer from scratch sidesteps all of that completely — you control every single thing that goes into the pot. The technique is unhurried by design, letting the milk reduce slowly until it coats the back of a spoon and the rice melts into a thick, velvety base. A finishing splash of rose water and a scatter of pistachios turn something simple into something that feels like a celebration. Serve it warm, at room temperature, or straight from the fridge — it's honestly wonderful every way.
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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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