Nutmeg Free Kheer
This fragrant, slow-cooked rice pudding is the kind of dessert that feels both deeply comforting and genuinely special — the sort of thing you'd find at a celebratory table, and for good reason. Whole milk and basmati rice simmer together low and slow until the mixture thickens into something luxuriously creamy, perfumed with saffron and cardamom. The saffron gives the pudding a gorgeous pale golden hue and a floral warmth that makes every spoonful feel a little indulgent. Toasted cashews and almonds are stirred in along with plump golden raisins, adding richness and just enough texture to keep things interesting. A finishing splash of rose water lifts the whole dish with a delicate, aromatic note that lingers beautifully. The ingredient list is naturally free of the warming spice that sneaks into so many similar desserts, so you get all the complexity without any concern — just pure, clean flavor. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight and top with pistachios for a stunning make-ahead treat.
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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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