Yeast Free Kheer
Slow-simmered and fragrant with saffron, cardamom, and rose water, this Indian rice pudding is pure comfort in a bowl. Whole milk and basmati rice are coaxed together over gentle heat until the mixture thickens into something silky and deeply satisfying — no shortcuts, just patience and a good wooden spoon. Because the dish is built entirely from whole, unprocessed ingredients, there's nothing here that would introduce fermentation or leavening of any kind, making it a naturally safe and delicious choice for anyone avoiding yeast. Butter-toasted cashews, almonds, and plump golden raisins add richness and texture that take it well beyond basic pudding territory. A finishing splash of rose water lifts the whole thing with a subtle floral note that feels almost luxurious. Serve it warm on a cool evening, at room temperature as part of a larger spread, or chilled straight from the fridge the next day — it honestly gets better as it sits.
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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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