Shellfish Free Kheer
Rich, fragrant, and deeply comforting, this Indian rice pudding is made by slowly simmering basmati rice in whole milk until the mixture thickens into something silky and spoonable. Saffron gives it a gorgeous pale golden hue and a subtle floral depth, while ground cardamom adds that warm, aromatic backbone that makes every spoonful feel special. Toasting the cashews and almonds in butter before folding them in is a small step that makes a big difference — they turn golden and nutty, adding a satisfying crunch against the creamy base. Golden raisins plump up beautifully in the same pan, and a finishing splash of rose water lifts the whole dessert into something truly elegant. Every ingredient here is naturally free from shellfish and ocean-derived additives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome pantry staples doing their thing. Serve it warm straight from the pot, let it cool to room temperature, or chill it for a cold and creamy treat topped with a handful of chopped pistachios. This is the kind of dessert that feels like it took serious skill but is really just patience and a good wooden spoon.
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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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