Vegan Kheer with Coconut Milk
This Vegan Kheer with Coconut Milk is a creamy, dairy-free twist on traditional Indian rice pudding. Made with fragrant basmati rice, coconut milk, and cardamom, it's naturally sweetened and perfect for any occasion.
Equipment
- Saucepan
- Wooden spoon
- Mixing bowl
Ingredients
- 1/2 cup basmati rice rinsed and drained
- 2 cups coconut milk full-fat
- 1 cup almond milk or any plant-based milk
- 1/4 cup maple syrup or coconut sugar
- 1/2 tsp cardamom powder
- 1/4 cup chopped almonds or cashews
- 1/4 cup raisins
- 1 tsp rose water optional
- 1 tbsp chopped pistachios for garnish
Instructions
- In a saucepan over medium heat, combine the rinsed basmati rice and coconut milk.
- Stir in the almond milk and bring to a gentle simmer, stirring occasionally.
- Cook for 20-25 minutes, or until the rice is soft and the mixture thickens.
- Add the maple syrup, cardamom powder, chopped almonds, and raisins. Stir well.
- Simmer for another 5 minutes, then remove from heat and mix in the rose water if using.
- Serve warm or chilled, garnished with chopped pistachios.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of almond milk if needed.
- Customization: Add saffron strands for an extra luxurious flavor.
- Serving Tip: Enjoy warm or cold, topped with fresh mango or shredded coconut for added texture.