Nightshade Free Kheer
This fragrant Indian rice pudding is pure comfort in a bowl — silky, lightly sweetened, and perfumed with saffron, cardamom, and a whisper of rose water. The good news for anyone avoiding nightshades is that traditional kheer is naturally free of tomatoes, peppers, and potatoes, so there's nothing to swap out or work around here. Every ingredient on this list is exactly what it should be, making this a genuinely fuss-free dessert for anyone navigating that restriction. The magic happens slowly on the stovetop as whole milk and basmati rice cook down into a thick, creamy pudding that's deeply satisfying without any cream or condensed milk shortcuts. Toasted cashews, almonds, and golden raisins get stirred in at the end for little pops of texture and sweetness throughout. It's equally beautiful served warm on a cool evening or chilled and spooned into small bowls for a dinner party dessert. A scatter of chopped pistachios on top makes it look like something from a restaurant, but the whole process is surprisingly hands-on and meditative in the best 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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