Nitrate & Nitrite Free Kheer

Total time1 hr

Prep time5 min

Cook time55 min

5.0

(16)

This slow-simmered Indian rice pudding is the kind of dessert that feels both deeply comforting and quietly luxurious. Whole milk and basmati rice cook down together until thick and creamy, perfumed with saffron, cardamom, and a finishing splash of rose water that makes the whole kitchen smell incredible. Butter-toasted cashews and almonds add a golden crunch, while plump golden raisins bring little bursts of sweetness throughout every spoonful. For anyone navigating a diet free from nitrates and nitrites, this recipe is a natural fit — every single ingredient is a whole, unprocessed food with nothing cured, preserved, or packaged in a way that typically introduces those additives. No deli meats, no canned goods with hidden preservatives, just milk, rice, spices, nuts, and a touch of sweetness. It's the kind of dish where you genuinely know exactly what's in the pot. The technique is straightforward but rewards patience — frequent stirring and slow reduction are what transform simple pantry staples into something silky and rich. Serve it warm straight from the stove, let it cool to room temperature, or chill it for a cold and creamy treat. A scatter of chopped pistachios on top adds a pop of color and a final layer of texture that makes it feel truly special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!