Desi has an incorrigible sweet tooth, and after I went vegan, he was, I think, secretly worried for it.But soon enough I started experimenting with vegan alternatives to baked goods like cookies and cakes and got better and better at them with time. However, Indian sweets, to which most of us from India are unreasonably addicted, were another matter altogether.While the role of non-vegan ingredients in baked goods is complementary or even purely functional– they serve as binders or help with the rising, etc– milk plays a central role in Indian sweets. In fact, most Indian sweets, with the exception of jalebi to my knowledge and some lentil-based kheers (a fluid Indian pudding), are dairy-based. At the very least, they call on you to add a dollop of ghee here and there which gives them their unique flavor.Some sweets are easier to veganize than others: Sheera, for instance, which I blogged about not so long ago. Kaju Katli is another favorite Indian sweet that’s not at all hard to make without any dairy ingredients.But today, I want to share my recipe for vegan kheer. The ingredient proportions I follow for my kheer are actually meant for rice pudding, but I like my kheer thick and rice pudding really just is kheer, minus a few spices and flavorings.I used almond milk, my preferred dairy substitute for Indian sweets because of its thick, rich consistency and wonderful nutty flavor. Soy milk is not as good an option because it does have a rather unique and strong flavor that enhances some baked goods and pancakes, but would not be as pleasant in the kheer.
I also added some cardamom which is my favorite spice and which lends a beyond-sublime flavor to sweets.
The kheer turned out quite amazing. It looks a little browner than regular rice kheer, but that’s because I use turbinado sugar which is brown and also because I added a bit of vanilla extract which I love in anything and which is particularly dashing in kheer.
Desi, who has been going around claiming he’s “cutting down on sweets,” couldn’t keep his hands off this kheer, and proclaimed it as good as the original. Good enough for me!
Almond Kheer (Rice Pudding)
Ingredients
- 3/4 cup basmati rice
- 1 1/2 cups water
- 4 cups almond milk
- 1/2- 3/4 cup sugar
- 1-2 tsp vanilla extract
- 1/2 cup almonds and cashew nuts chopped (you can use one of the other)
- 2 tbsp golden raisins
- 3/4 tsp cardamom powder (seeds from about 10 pods, crushed)
- 1 tbsp canola oil
Instructions
- Heat the rice and the water until they come to a boil. Lower the heat, cover and simmer for about 10-15 minutes until the water is absorbed by the rice.
- Add to this the almond milk, vanilla, and 1/2 to 3/4 cups of sugar, depending on how sweet you want it to be.
- Let the kheer simmer for about 45 minutes, stirring occasionally, until it has thickened. Let it remain a little fluid because it will thicken as it stands.
- Heat the oil in a small skillet.
- Add the nuts and stir until lightly browned. Add the raisins and cardamom powder and stir for about a minute.
- Pour over the kheer.
- Enjoy!
- Tip: This kheer tastes great warm, but I love it most chilled
Nidhi says
August 26, 2008 atWOW..Vegan Kheer. Very interesting. Looks very inviting!
Miri says
August 26, 2008 atlooks creamy and delicious! BTW, not sure if it was by design, but you havent included almond milk in your ingredient list
HAREKRISHNAJI says
August 26, 2008 atVow. That’s great. I was missing Sweets after turning to Vegan. Now I can pampar my sweet tooth.
notyet100 says
August 26, 2008 atdelicious version of kheer,..:-)
Alka says
August 26, 2008 atThanks for stopping by,and i must say u have a lovely blog…..Enjoyed reading about this kheer(never heard of this version so it was interesting)
A must try…since my son loves sweet and i always try to give him some worthy sweet dishes
Kumudha says
August 26, 2008 atRice pudding looks so delicious! I often make rice pudding with soy milk. I should try with almond milk sometime.
So many diary alternatives in United States. United States is a paradise for vegans!
Meera Mihir says
August 26, 2008 atGreat idea. Looks wonderful.
ANJALI J. says
August 26, 2008 atkheer looks too yummy..
Aparna says
August 26, 2008 atAlmond milk sounds like a great alternative.
If it is not available readymade, woould you grind almonds with water and use the extract?
Usha says
August 26, 2008 atWow looks awesome…this is the first recipe of vegan kheer I have seen 🙂
Madhuram says
August 27, 2008 atGood one Vaishali. Earlier I had tried Poha kheer using almond milk from Indira’s blog. It was so good. So I’m very sure that rice pudding would also taste great.
Cham says
August 27, 2008 atVegan indian sweet- looks delicious and creamy with almond milk!
Sunshinemom says
August 27, 2008 atThanks! I have been dying for a vegan recipe since I turned vegan – and was missing it so much!
bee says
August 27, 2008 ati bet this is the tastiest kheer evah!!!!! i don’t like kheer, but i will slurp this down.
Vaishali says
August 27, 2008 atNidhi, thanks!
Miri, Thanks for pointing out. I have added it.
Harkrishnaji, Notyet100, Alka, Thanks
Kumudha: You are right indeed. We are lucky out here. I found a deliciously creamy vegan mozzarella the other day and now I am set for life!
Meera, Anjali: Thanks!
Aparna: Great question. I use readymade almond milk, but you could certainly grind the almonds and extract the milk. You might even want to use the pulp, because the almonds would add great flavor and thickness. If you do, let me know how it turns out!
Usha, Madhuram, Cham: Thanks, ladies
Sunshinemom: SO happy to hear you’ve turned vegan. Welcome to the tribe!
Bee: Thanks!
pixiepine says
September 4, 2008 atI’m going to try this tonight. Can’t wait!
Jackie Vetter says
January 16, 2012 atHow many servings did this make?
Vaishali says
January 16, 2012 atAbout six to eight.
Stephanie Jackson says
February 12, 2012 atWhen do you add the vanilla?
Vaishali says
February 20, 2012 atStephanie, add it along with the almond milk.
Ashley says
March 16, 2012 atThank you so much for this recipe! I didn’t have cashews or almonds, so I used pecans and added some almond extract. I love baked goods with cardamom. This is the most delicious dish! Thanks again!
HappyStar says
July 19, 2012 atJust made this especially for a special occasion I am observing (start of Ramadan) and used brown rice instead of white rice. Turned out pretty good; thanks so much for posting the recipe…I’m always trying to incorporate almond milk in south asian recipes as much as possible (in an attempt to reduce dairy intake) and really happy to come across this.
Best regards to you,
SJ
Anonymous says
February 4, 2013 atI can’t thank you enough for this recipe. Tonight is the second time I’ve made this and it is fantastic!! Thank you for your blog and all the work you put into your recipes. You are a gem!!
kyle says
February 26, 2014 atThanks for inspiration 🙂 I did no sugar method: few cups rice milk, 4 dates, 1 banana, sunflower seeds, two bags yogi calming tea (only cardamom I had!) cinnamon, vanilla extract, blended, then boiled and simmered with rice. I had to try not to drink all the recipe! It was better than a Mexican horchata!
Vaishali says
February 26, 2014 atSounds delicious, Kyle! Thanks for the feedback. 🙂
Judy says
May 15, 2014 atCan a sugar substitute such as agave, splenda or stevia be used? I’m both gluten intolerant and diabetic.
Vaishali says
May 16, 2014 atHi, yes, you can use a substitute. I can’t advise on proportions but taste as you go. Good luck!
Jess says
September 9, 2014 atHi!
Just came across your recipe. Going to try if for an Indian dinner party I’m having this week. How many days can this be made in advance?
Thanks 🙂
Vaishali Honawar says
September 10, 2014 atHi Jess, it will stay in the refrigerator, in an airtight container, for about two to three days.
Gina says
May 12, 2017 atThis is great. For a protein rich twist, I make with white quinoa instead of rice.
Sweta says
December 25, 2017 atHi ,
while I am trying to cook this the almond milk is separating a bit. How to prevent it(i m cooking in a low flame)
Thanks,
Sweta