This creamy and aromatic Vegan Indian Rice Pudding also known as Kheer is a traditional dessert made with the combination of basmati rice, milk, sugar, cardamom and saffron. This sweet and comforting dish is a staple at festive occasions and family gatherings across India.
Traditionally it’s made by simmering whole milk and rice for hours and flavored with sugar, cardamom, saffron and nuts. But I made it with almond milk and converted this dessert into vegan kheer.
Hence, vegan Indian rice pudding recipe offers all the indulgence of the classic dish without any dairy.
However, chia pudding for breakfast has been our recent protein meal even for desserts.
What is pudding?
Pudding has a porridge-like texture usually made sweet. It can be made with rice, oats, semolina or any grains. It’s thick, creamy and chewy at the same.
What is kheer?
Kheer is an Indian pudding made with the combination of rice, milk, sugar as the main ingredients. There are many variations of kheer in India depending on the regions. In some places white sugar is used and some places jaggery is used. It’s also known as payasam in South India and payesh in Bengal. Its consistency also differs. Some like it thick and some like it with thinner consistency.
This fragrant sweet treat is a favorite go-to dessert for many Indian households. Growing up, I always enjoyed rice kheer. And today my kids love them so much.
Why you will love this
Creamy and fragrant
Easy and healthy
Vegan and gluten-free
One pot recipe
Ingredients
Ingredients notes
Rice – I used basmati rice here but short grain rice also works very well. However, every rice cooks slightly differently. Some may take longer and some may absorb more liquid.
Almond milk – Unflavored plain almond milk is the best for this rice kheer recipe. Coconut milk changes it taste so I recommend to stick to almond milk for this creamy rice pudding.
Sugar – This gives a nice flavor and color to it. Maple syrup will change its color a bit and will give it a more caramelized flavor so white sugar works best here.
Cardamom – I used ground cardamom powder for convenience. You may use green cardamom pods as well but make sure to remove its skin and crush the seeds very well.
Saffron – This is a must for the best color and aroma.
Nuts – I like to use almonds and pistachios for this Indian rice pudding. However, cashew nuts and raisins also work well here.
For detailed measurements of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I combined almond milk and basmati rice together and brought it to a boil at high heat.
Secondly, I added sugar and cardamom powder to it. Then, I stirred it continuously at low-medium heat until the rice was half-cooked.
Next, I added crushed almonds, crushed pistachios, and crushed saffron strands to it.
After that, I stirred it and let it cook over low heat for about 20-30 minutes or until rice was cooked.
Lastly, I turned it off and garnished with nuts and more saffron strands.
This was the best rice kheer recipe which is also known as chawal ki kheer. We thoroughly enjoyed it. I always make bigger batches so I have enough for the next day to indulge.
Serving tips
Warm – Many like it warm and you may serve it immediately.
Room temperature – Remove it from the heat and garnish. Cover it lightly and let it cool down to room temperature over your kitchen countertop. This tastes good too.
Chilled – We love it chilled. Cool it down to room temperature and refrigerate it in a glass container for about 3-4 hours and enjoy.
Storage tips
Vegan rice kheer can be refrigerated in an air-tight glass container for about 2 weeks. Enjoy it as is or warm it up a bit depending on your preferences.
Expert tips
- It is important to cook this recipe over low-medium heat most of the time. If cooked at high heat, milk will start to burn at the bottom and the rice will remain uncooked.
- Make sure to stir at intervals so it does not burn at the bottom.
- Most importantly, cook it in a saucepan with high edges so it does not overflow and can be cooked consistently.
Brown rice takes longer time to cook. Also, the measurements need to be changed slightly. Hence, I recommend using white basmati rice here for an authentic Indian taste.
The main ingredient being milk, rice, nuts, saffron and cardamom makes it nutrition power house. The only consideration is the sugar in it. Hence, even though it is nutritious and healthy, it should be consumed in moderation due to its sugar content.
I personally like to make it on stove top so that I can control its cooking time and not let it burn.
More relate recipes
Vegan Badam Halwa
Pistachio Cake
Pistachio Muffins
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Vegan Indian Rice Pudding (Kheer)
Ingredients
- 4 cups unsweetened plain almond milk
- 1/4 cup white basmati rice (rinsed)
- 1/4 cup + 2 tbsp granulated white sugar
- 1/4 tsp cardamom powder
- 1 tbsp crushed almonds
- 1 tbsp crushed pistachio
- 2-3 crushed saffron strands (roughly crush them with your fingers)
Suggested Garnishes
Instructions
- Combine almond milk in a saucepan and stir in rice over high flame. Keep stirring so the rice does not stick at the bottom.
- At the first boil, bring the flame to low heat and add sugar and cardamom powder. Stir continuously over low-medium heat. Cook until rice is half cooked.
- Add almonds, pistachios and crushed saffron to it. Stir and cook over low heat for 20-30 minutes or until the rice is fully cooked and is soft. (Milk should boil at this stage but not overflow).
- Turn it off and remove from heat. Garnish and enjoy chilled or warm or at room temperature.
Notes
- Every basmati rice cooks differently. Some may absorb more liquid. Therefore, at the end and just before garnishing if you feel it’s thick, you may add upto ¼ cup almond milk and cook for 2-3 minutes. Do not cook too much at this stage. Feel free to adjust sugar as per your taste.
- You may add 1-2 green cardamom pods instead of store-bought cardamom powder. Remove its skin and crush the seeds by using mortar and pestle.
- This tastes best when served chilled. The leftovers can be refrigerated in an air-tight glass container for about 2 weeks.
- The nutritional information is provided without the garnishes.
Nutrition
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