Pistachio Free Kheer
Few desserts are as deeply comforting as a slow-cooked rice pudding perfumed with saffron, cardamom, and rose water. This version builds its richness the traditional way — whole milk and basmati rice simmered low and slow until the mixture thickens into something silky and spoonable, with a gorgeous pale golden hue from the saffron. Cashews and almonds are toasted in butter until fragrant and golden, then stirred in along with plump golden raisins for little bursts of sweetness and crunch throughout. The pistachios listed in the recipe are entirely optional and kept separate as a finishing garnish, so it's easy to simply leave them off and still have a complete, beautiful dessert. That makes this a naturally satisfying choice for anyone navigating tree nut restrictions around a specific variety without having to rework the whole dish. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight — the flavors only deepen as it sits.
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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)
Can be omittedpistachios
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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