formerly Hobby And More blog. Breads, Indian, Vegan Recipes. Veganizing it.. one recipe at a time! With whole, organic and healthy foods. Archives have some non vegan recipes, since our brain bulbs weren't switched on then..:)
Kheer or indian rice pudding is one of the staple festive desserts in most Indian households. I am slowly moving away from dairy because of my mild lactose intolerance as well as the eventual goal of turning vegan. Some tea in the morning and icecreams are the only dairy intake right now. Icecreams will hopefully soon go out the window once I get my nausea and tummy back on track!
Its such fun trying to explain to elders back in India why I dont eat ghee anymore :)
3 cups whole milk
1 cup cooked rice (unsalted)
sugar to taste ( I used 4 Tablespoons raw crystallized sugar)
1/2 cup cashews and almonds coarsely ground or finely chopped
1/2 cup raisins
1/4 teaspoon cardamom powder
Add some unsalted butter to coat the bottom of the pan so the milk doesnt burn. Add milk and bring it to a boil on low heat.
Add in the cooked rice, cardamom powder, sugar, cashews, almonds and raisins and mix well.
Keep cooking on low heat with occasional stirring for half an hour or an hour, or until the milk is the desired consistency. I like my kheer quite thick, so we cooked for a little more than an hour.
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