Wheat Free Kheer
This fragrant Indian rice pudding is the kind of dessert that feels both deeply comforting and quietly luxurious. Whole milk slowly simmers with basmati rice until the mixture thickens into a creamy, spoonable pudding, then gets lifted with saffron, cardamom, and a splash of rose water that makes the whole kitchen smell incredible. Cashews and almonds are toasted in butter until golden and nutty, then stirred in along with plump golden raisins for texture in every bite. Because the recipe is built entirely around rice, dairy, nuts, and spices, there is nothing here that conflicts with a wheat-free lifestyle — no thickeners, no flour, no hidden grain-based additives to second-guess. It is the kind of dish that is naturally free of wheat without any substitutions or workarounds, which means the flavor is completely authentic and uncompromised. Serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a pudding that gets even thicker and more luscious. A handful of chopped pistachios scattered on top adds a pop of color and a little extra crunch to finish it off beautifully.
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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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