Vegan Indian Rice Pudding (Kheer)
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.
Servings 4
Calories 177kcal
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
Calories: 177kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Sodium: 0.2mg | Potassium: 2mg | Fiber: 0.04g | Sugar: 22g | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.03mg