Rice Pudding (kheer) is quintessential and probably the easiest of all Indian desserts. Originally made with rice, milk, sugar, and nuts; this recipe is made vegan by using homemade almond milk.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: Rice recipes
Servings: 4
Calories: 217kcal
Ingredients
3cupsalmond milk
1cupoat milk
¼cupBasmati rice
4tbsporganic brown sugaradjust the quantity according to taste
2tspcardamom powder
a few strands of saffron
8-10pistachioshand-pounded to powder
Instructions
Rinse the rice in water for 3-4 changes. Soak Basmati rice in water, while you heat the milk.
In a small bowl, soak the saffron strands in 1-2 tbsp of water.
In a deep pot, bring milk to a boil. Reduce heat to medium-low to simmer the milk. Drain the rice and add to the simmering milk. Cook for 10 mins until the rice is soft.
Add sugar, cardamom powder, and saffron water. Cook on a simmer for another 5-10 minutes until the kheer is of desired consistency. Some like it very thick and some like it a bit watery.
Taste and adjust for sweetness, stir in the powdered pistachios. Serve hot or allow to cool before putting it in the refrigerator and serve chilled.
Notes
Recommended Plant-Based Milk options for Kheer: Almond milk, Coconut Milk, and Cashew milk.
Nutritional Information is approximate information for 1 of 4 servings.
To store: Allow the kheer to completely cool down before storing in the refrigerator. It will stay good in the fridge for 2-3 days.
To Freeze: Freeze in airtight containers for up to a month. Might become a bit watery on defrosting.