Few desserts are as deeply comforting as this slow-cooked Indian rice pudding, where whole milk and basmati rice are simmered together until thick, creamy, and fragrant with cardamom, saffron, and a whisper of rose water. The long, gentle reduction is what makes it so luxurious — no shortcuts, just patient stirring as the milk transforms into something almost silky. A quick toast of cashews, almonds, and golden raisins in butter adds warmth and texture that makes every spoonful feel considered and complete. Soy is genuinely easy to avoid here because every ingredient is whole and straightforward — real dairy, whole spices, nuts, and rice with nothing processed or packaged that might sneak in hidden additives. The saffron blooms into the pudding as it cooks, giving it that signature pale golden hue that looks as beautiful as it tastes. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a dessert that gets even better as the flavors settle. A scatter of pistachios on top is optional, but it adds a pop of color and a little extra crunch that really ties the whole bowl together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
