MSG Free Kheer
This fragrant Indian rice pudding is the kind of dessert that feels both deeply comforting and quietly luxurious. Whole milk and basmati rice are slowly simmered together until thick and creamy, then perfumed with cardamom, saffron, and a finishing splash of rose water that makes the whole kitchen smell incredible. Cashews and almonds are toasted in butter until golden, then stirred in along with plump golden raisins for little bursts of richness and sweetness in every spoonful. Because this dish is built entirely from whole, single-ingredient pantry staples, there's no need to scan labels or second-guess any packaged shortcuts — everything here is exactly what it says it is. The saffron gives the pudding a gorgeous pale golden hue that looks far more impressive than the effort involved. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a dessert that actually gets better as it sits. A scatter of chopped pistachios on top adds a pop of color and a satisfying 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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