Turmeric Free Kheer
This slow-simmered Indian rice pudding is pure comfort in a bowl — creamy, fragrant, and just sweet enough to feel like a genuine treat. Whole milk and basmati rice cook down together until thick and luscious, with saffron lending a gorgeous pale golden hue and cardamom adding that warm, floral depth that makes this dessert so distinctive. A quick pan-toast of cashews, almonds, and golden raisins in butter brings a buttery crunch and gentle sweetness that weaves through every spoonful. A finishing splash of rose water lifts the whole thing into something that tastes far more elaborate than the ingredient list suggests. The good news for anyone avoiding turmeric is that this recipe is naturally free of it — no substitutions needed, no label-checking required, just straightforward pantry staples doing beautiful work. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a pudding that thickens even further into something almost silky. A scatter of pistachios on top adds color and a little extra crunch if you want to dress it up for guests.
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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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