Xanthan Gum Free Kheer
This slow-simmered Indian rice pudding is pure comfort in a bowl — fragrant with saffron and cardamom, enriched with toasted cashews and almonds, and finished with a whisper of rose water that makes every spoonful feel a little special. The good news for anyone avoiding thickeners is that this dish achieves its luscious, creamy consistency the old-fashioned way: patient stirring and a long, gentle reduction on the stovetop. No additives, no stabilizers, no shortcuts — just whole milk and basmati rice doing exactly what they've always done together. The rice breaks down gradually as the milk reduces, naturally creating that silky, spoonable texture that makes kheer so beloved across South Asian kitchens. A quick toast of the nuts in butter adds a warm, golden crunch that plays beautifully against the soft, perfumed pudding. You can serve it warm straight from the pot, let it cool to room temperature, or chill it overnight for a dessert that somehow gets even better the next day. A scatter of pistachios on top is optional, but honestly, don't skip it.
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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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