Pecan Free Kheer
Few desserts are as deeply comforting as this slow-simmered South Asian rice pudding, fragrant with saffron, cardamom, and a whisper of rose water. Whole milk and basmati rice cook down together over gentle heat until the mixture turns thick, creamy, and almost custardy — the kind of texture that feels like a warm hug in a bowl. Cashews and almonds are toasted in butter until golden and nutty, then stirred in along with plump golden raisins for little pops of sweetness and crunch throughout. The saffron blooms into the pudding as it finishes cooking, giving it a gorgeous pale golden hue that looks as special as it tastes. For anyone navigating tree nut concerns specifically around pecans, this recipe leans on cashews, almonds, and optional pistachios — none of which are pecans — so you can enjoy every spoonful without second-guessing the ingredient list. It's equally wonderful served warm straight from the pot, at room temperature, or chilled from the fridge the next day, making it a genuinely flexible dessert for any occasion.
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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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