Vegetarian Kheer
Few desserts are as deeply comforting as this slow-simmered Indian rice pudding, fragrant with saffron, cardamom, and a delicate splash of rose water. The magic happens in a single heavy-bottomed saucepan, where whole milk and basmati rice gradually transform into something thick, creamy, and impossibly aromatic over the course of about 40 minutes of patient stirring. A quick toast of cashews, almonds, and golden raisins in butter adds layers of texture and a nutty richness that takes the whole thing to another level. The saffron blooms into the pudding as it cooks, giving it that gorgeous pale golden hue and a flavor that feels genuinely special without requiring any hard-to-find techniques. Every ingredient here is straightforwardly plant-and-dairy based, so there's no need to swap or substitute a thing — it's naturally meat-free from start to finish. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight and finish with a handful of chopped pistachios for a little color and crunch. This is the kind of dessert that impresses a dinner table but quietly asks very little of the cook.
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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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