Macadamia Free Kheer
Few desserts are as deeply comforting as this slow-cooked Indian rice pudding, where whole milk and basmati rice are simmered together until thick, creamy, and impossibly fragrant. The magic happens gradually — as the milk reduces over low heat, it takes on a rich, almost custard-like body that no shortcut can replicate. Saffron gives the pudding a gorgeous pale golden hue and a subtle floral depth, while ground cardamom adds that warm, aromatic lift that makes every spoonful feel special. Toasted cashews and almonds are finished in butter until golden and nutty, then stirred in along with plump golden raisins and a splash of rose water for a finish that feels genuinely luxurious. The good news for anyone avoiding macadamia nuts is that this recipe relies entirely on cashews, almonds, and optional pistachios — no macadamias anywhere in the ingredient list, so there's no need to scrutinize labels or swap anything out. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a pudding that thickens even further into something almost spoonable-from-the-fridge perfect. Whether you're making it for a dinner party or just treating yourself on a quiet evening, this is the kind of dessert that earns genuine compliments.
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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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