Vegan Kheer (Indian Rice Pudding)
Kheer is an Indian rice pudding flavored with saffron, cardamom, pistachios, and almonds, among other dried fruits and nuts. For hundreds of years, it has been known for its simple combination of rice, milk, and sugar. It’s a comforting dessert my family loves to eat during Diwali season, but it’s a popular choice for many other festivals as well! The following recipe is a plant-based version that achieves the same creaminess and flavor of the traditional recipe.
Ingredients
- ¼ cup Lotus Foods Organic White Basmati Rice
- 4 green cardamom pods
- 3 tbsp white sugar
- ¼ cup pistachios
- ¼ cup almonds
- 4 cups unsweetened soy milk
- 5-6 strands of saffron, soaked in 2 tbsp soy milk
Instructions
- Soak rice in water for at least 30 mins.
- Use a mortar and pestle to crush the cardamom pods into a fine powder. Alternatively, open the cardamom pods and process into a fine powder with sugar and half of the pistachios and almonds. (I did the latter since I don't currently have a mortar and pestle!)
- Chop the remaining pistachios and almonds.
- In a medium saucepan, add milk. Bring to a rolling boil, careful not to let the milk stick to the pan. Use a nonstick saucepan if possible.
- Add rice, reduce to medium low and simmer uncovered for ~20-25 mins until rice is cooked.
- Add the mixture of sugar, cardamom, and nuts. Add saffron and the chopped nuts. Cook for ~5 more mins on low. Top with some more pistachios and almonds. Serve chilled or warm depending on your preference!