This fragrant Indian rice pudding is the kind of dessert that feels both deeply comforting and quietly luxurious. Whole milk slowly simmers down with basmati rice until the mixture thickens into a creamy, spoonable pudding, perfumed with saffron, cardamom, and a finishing splash of rose water. The result is a pale golden, floral dessert that tastes far more complex than its straightforward ingredient list suggests. For anyone navigating grain sensitivities, it's worth noting that basmati rice is naturally free from rye, making this a genuinely worry-free indulgence rather than a compromise. There's no need to hunt down specialty substitutes or scrutinize labels — the recipe works beautifully as written. Butter-toasted cashews, almonds, and golden raisins are stirred in at the end, adding little pops of richness and sweetness throughout every bowl. Kheer is wonderfully flexible — serve it warm straight from the stove, let it cool to room temperature, or chill it overnight for a thicker, more pudding-like texture. A scatter of chopped pistachios on top adds a final hit of color and crunch that makes it feel genuinely special.
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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.
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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