Pork Free Kheer
Few desserts are as deeply comforting as this slow-simmered rice pudding, fragrant with saffron, cardamom, and a whisper of rose water. Whole milk and basmati rice cook down together into something impossibly creamy and rich, with a pale golden hue that makes it look as special as it tastes. The toasted cashews and almonds — briefly sautéed in butter until golden and fragrant — add a satisfying crunch against the silky pudding, while plumped golden raisins bring little bursts of sweetness throughout. Every single ingredient in this dish is naturally free from pork and pork-derived products, so there's nothing to second-guess or swap out. It works beautifully warm straight from the pot, at room temperature as part of a larger spread, or chilled and spooned into bowls the next day — arguably even better after a night in the fridge. A scatter of chopped pistachios on top is optional, but it adds a pop of color and a final layer of nutty flavor that really pulls everything together. This is the kind of recipe that feels celebratory without requiring any special equipment or hard-to-find ingredients.
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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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