Mushroom Free Kheer
This slow-simmered Indian rice pudding is pure comfort in a bowl — creamy, fragrant, and just sweet enough to feel like a celebration. Whole milk and basmati rice are cooked down together until thick and luscious, then lifted with saffron, cardamom, and a splash of rose water that makes the whole kitchen smell incredible. Butter-toasted cashews and almonds add a warm, nutty crunch, while golden raisins bring little bursts of sweetness throughout. Every single ingredient here is naturally free of fungi and fungal derivatives, so there's no need to scan labels or swap anything out — it's straightforwardly safe from the start. The kheer works beautifully warm straight from the pot, but it's equally good chilled overnight, making it a great make-ahead dessert for gatherings. Finish with a scatter of chopped pistachios if you want a pop of color and extra richness on top.
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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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