Mustard 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 fragrant. The magic happens gradually — as the milk reduces over low heat, it takes on a rich, almost caramelized depth that no shortcut can replicate. Saffron gives the pudding a gorgeous pale golden hue and a delicate floral note, while cardamom adds warmth that makes every spoonful feel a little luxurious. Butter-toasted cashews and almonds bring a satisfying crunch, and golden raisins plump up beautifully in the heat, adding little bursts of sweetness throughout. A splash of rose water stirred in at the end ties everything together with an aromatic finish that feels truly special. The ingredient list is naturally free from any mustard or mustard-derived products — no sauces, no spice blends with hidden additives, just whole, straightforward pantry staples you can feel confident about. Serve it warm on a cool evening or chilled straight from the fridge the next day, topped with a scatter of pistachios for a little extra color and bite.
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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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