Seed Oil Free Kheer
Few desserts are as deeply comforting as this slow-cooked Indian rice pudding, where whole milk and basmati rice transform into something silky, fragrant, and genuinely special. The saffron blooms into the thickened milk and turns it a gorgeous pale gold, while cardamom and a touch of rose water give the whole thing a floral warmth that feels almost luxurious. Every drop of fat in this recipe comes from real, whole ingredients — whole milk, unsalted butter, and a handful of raw nuts — with absolutely no refined or industrial oils anywhere in sight. That makes it a natural fit for anyone steering clear of seed oils without having to swap a single thing or hunt down specialty products. The cashews and almonds get a quick toast in butter until golden and fragrant, then the plumped raisins join them before everything folds into the pudding for texture in every spoonful. You can serve it warm straight from the pot, let it cool to room temperature, or chill it overnight — it's honestly wonderful all three ways. A scatter of pistachios on top is optional, but it adds a pop of color and a little extra crunch that makes the whole bowl feel like something you'd order at a great restaurant.
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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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