I have a delicious and vegan Indian breakfast recipe – the vegan kheer.
For those of you who never heard of it, it’s a flavorful Indian rice pudding. It is served at celebrations, weddings, festivals. It tastes incredible, so there’s no doubt why everybody loves kheer. You can definitely bring India to your plate by making this recipe. The key is in the ingredients’ flavor.
It’s best to use basmati rice, but any type of rice will work for this recipe. All types of rice are naturally gluten free.
You can use any type of sweetener from coconut sugar to maple syrup. To make the pudding creamy, I used canned coconut milk ( both liquid and solid parts). This will also give a nice texture.
What is traditional kheer made of?
- rice/ bulgur/ wheat/ tapioca/ vermicelli
- milk (use plant based alternatives for a vegan recipe)
- sugar
- cardamom
- saffron
- dried rose
- mix of walnuts, cashews, almonds, pistachios, desiccated coconut, raisins
1 cup rice 4 to 6 cups vegan milk 1 can coconut milk (both liquid and solid parts) 4 tablespoons sugar 1 cup chopped walnuts, pistachio, cashews and almonds 6 small dried roses/ 1 tablespoons dried rose petals a pinch of saffron 1 teaspoon cardamom Step 1: add the rice, the vegan milk, the sugar and the coconut milk can into a pot. Cook for 15 minutes and stir occasionally Step 2: add the saffron in a small bowl with a few tablespoons of water. Let it sit for 5 minutes to activate Step 3: add the saffron, the rose petals, cardamom and the mix of nuts in the pot. And cook for another 15 minutes or until the pudding has the consistency you like. Stir occasionally Step 4: decorate the bowl Step 5: enjoy
Ingredients
Instructions
If you likes this Vegan Kheer recipe, also try a much simple version the Vanilla Creamy Rice Pudding.
If you want to try more puddings recipes, take a look at the Tapioca Pudding Recipe, the Arrowroot Vanilla Pudding recipe and the Semolina Pudding recipe.