Peanut Free Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, fragrant with cardamom, saffron, and a finishing splash of rose water. Whole milk and basmati rice cook down together into something luxuriously thick and creamy, with that gorgeous pale golden hue that only saffron can deliver. Cashews and almonds are toasted in butter until golden and nutty, then stirred in along with plump golden raisins for texture in every spoonful. The whole thing comes together in one pot and one small skillet, which makes cleanup surprisingly painless for a dish that tastes this special. For anyone navigating peanut allergies, this recipe is a genuinely safe and satisfying choice — every nut called for is clearly listed, and there are no hidden pastes, sauces, or processed mix-ins to second-guess. Serve it warm straight from the stove, let it cool to room temperature, or chill it overnight for a pudding that gets even thicker and more fragrant as it rests. A scatter of chopped pistachios on top is optional but absolutely worth 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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