Vegan kheer is a dairy-free and plant-based version of the traditional Indian rice pudding. It’s made with aromatic basmati rice, non-dairy milk, sweetener, and flavored with cardamom, saffron, and nuts.
Vegan Kheer (Vegan Rice Pudding)
Course: Vegan dessertsCuisine: IndianDifficulty: Easy4
servings10
minutes25
minutes266
kcalIngredients
1/2 cup basmati rice
4 cups non-dairy milk (such as almond milk, soy milk or coconut milk)•
1/4 cup sweetener (such as coconut sugar, maple syrup or agave nectar)
4-5 cardamom pods, crushed
A pinch of saffron
A handful of chopped nuts (such as almonds, cashews, and pistachios)
Directions
- Rinse the basmati rice in water until the water runs clear. Soak the rice in enough water for at least 30 minutes.
- In a heavy-bottomed saucepan, bring the non-dairy milk to a boil on medium-high heat.
- Drain the water from the rice and add it to the boiling milk. Stir well.
- Reduce the heat to low and let the rice cook for 30-40 minutes, stirring occasionally, until the rice is soft and the milk is thick and creamy.
- Add the sweetener, crushed cardamom pods, and saffron to the rice-milk mixture. Stir well and cook for another 5-10 minutes on low heat.
- Turn off the heat and let the kheer cool down for a few minutes.
- Garnish with chopped nuts and serve warm or chilled.
Notes
- Use a heavy-bottomed saucepan to prevent the kheer from sticking to the bottom and burning.
- Use a non-dairy milk that’s creamy and has a slightly sweet flavor, such as almond milk or coconut milk.
- Use good quality saffron for the best flavor and color.
- Add the sweetener according to your taste preference.
- Garnish the kheer with your choice of nuts or dried fruits for a crunchy texture.
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Alterations and Modifications
Variations
- Vegan Mango Kheer: Add pureed fresh mangoes to the kheer for a fruity twist.
- Vegan Cardamom Kheer: Add cardamom powder to the kheer for a warm and aromatic flavor.
- Vegan Almond Kheer: Add almond milk instead of coconut milk for a nuttier flavor.
Cooking Methods
- Instant Pot Method: Combine all ingredients in the Instant Pot and cook on high pressure for 20 minutes. Use the natural pressure release method for 10 minutes, then release any remaining pressure manually. Stir in the sweetener and rose water before serving.
- Stovetop Method: In a large pot, bring the rice, water, and coconut milk to a boil. Reduce heat and simmer for 25-30 minutes, stirring occasionally. Add the sweetener and rose water and stir until dissolved.
Storage
- Store leftover kheer in an airtight container in the refrigerator for up to 3-4 days.
- You can also freeze leftover kheer for up to 1 month in an airtight container.
Complete Nutrition Information
Nutrition Facts
4 servings per container
- Amount Per ServingCalories266
- % Daily Value *
- Total Fat
9g
14%
- Saturated Fat 8g 40%
- Sodium 24mg 1%
- Total Carbohydrate
42g
15%
- Dietary Fiber 1g 4%
- Sugars 16g
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions (FAQs)
Can I use any type of rice for making vegan kheer?
You can use any type of rice for making kheer, but basmati rice is preferred as it has a distinct aroma and flavor.
Can I use jaggery instead of sugar for making vegan kheer?
Yes, you can use jaggery instead of sugar. Just make sure to melt the jaggery in the milk before adding the rice.
Can I use store-bought almond milk for making vegan kheer?
Yes, you can use store-bought almond milk, but homemade almond milk is preferred as it’s fresher and has a creamier texture.
Can I use any other spices for flavoring the kheer?
Yes, you can use other spices such as cinnamon, nutmeg or cloves for flavoring the kheer.
Can I use a different type of plant-based milk instead of cashew milk?
Yes, you can use a different type of plant-based milk such as almond milk, coconut milk, or soy milk. However, keep in mind that the final taste and texture of the kheer may differ from the original recipe. If using a thinner milk like almond milk, consider reducing the amount of liquid added to the recipe to compensate.
Can I use white sugar instead of jaggery or coconut sugar?
Yes, you can use white sugar as a substitute for jaggery or coconut sugar. However, it is important to note that white sugar is a refined product, whereas jaggery and coconut sugar are considered healthier, less processed alternatives. Additionally, white sugar may affect the taste of the kheer and could lead to a sweeter, less complex flavor.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and store it in the refrigerator for up to three days. When reheating, add a splash of plant-based milk to loosen the consistency and heat slowly on the stove, stirring constantly. It is best to add any toppings or garnishes just before serving.
Can I double or triple this recipe?
Yes, you can double or triple this recipe if you need to serve a larger crowd. However, make sure to use a larger pot and stir frequently to prevent the kheer from burning. The cooking time may also need to be adjusted.
Can I freeze this recipe?
It is not recommended to freeze kheer as the texture and consistency may change when thawed. It is best to store leftovers in the refrigerator and consume within three days.
Can I add other ingredients such as cardamom, saffron, or rose water to this recipe?
Yes, you can add other ingredients such as cardamom, saffron, or rose water to enhance the flavor of the kheer. Add these ingredients towards the end of the cooking process and adjust the quantity to your taste preference.
