Pescatarian Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, fragrant with saffron, cardamom, and a whisper of rose water. The magic happens gradually as whole milk and basmati rice cook down together into a thick, creamy, golden pool that feels genuinely luxurious. A quick toast of cashews, almonds, and golden raisins in butter adds warmth and texture, turning each spoonful into something layered and satisfying. This is naturally a meat-free and seafood-free dessert built entirely from pantry staples and dairy, so it fits a pescatarian table without any substitutions or workarounds. The saffron gives it that gorgeous pale gold hue and a subtle floral depth that makes it look far more impressive than the ingredient list suggests. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight — it honestly gets better as it sits and the flavors meld. A scatter of chopped pistachios on top is optional, but it adds a lovely pop of color and crunch that makes the whole bowl feel like a celebration.
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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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