Paraben Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, where whole milk gradually transforms into something rich, fragrant, and almost impossibly creamy. The magic happens over a gentle, patient cook — the milk reduces by half, the basmati softens completely, and the whole pot takes on a gorgeous pale gold hue from the saffron. Cardamom and a touch of rose water give it that signature floral warmth that makes every spoonful feel a little special. Cashews and almonds are toasted in butter until golden and nutty, then stirred in along with plump golden raisins for texture and a subtle sweetness that plays beautifully against the creamy base. For anyone navigating preservative sensitivities, this recipe is a natural fit — every ingredient here is a whole, recognizable food with no processed additives or synthetic compounds to worry about. It works equally well warm from the pot, cooled to room temperature, or chilled overnight when the flavors deepen even further. A scatter of pistachios on top is optional, but honestly, don't skip it.
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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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