Brown Rice Kheer Recipe. Vegan Rice Pudding
Brown Rice Kheer Recipe. Vegan Rice Pudding. Indian Kheer for Diwali festival. Brown Rice simmered in almond cashew milk with cardamom, roasted nuts and currants or raisins. Vegan Gluten-free Recipe.
Servings: 2
Ingredients
- 1/2 cup brown basmati rice soaked for 15 mins, then drained
- 2.5 cups almond milk
- 3 to 4 tbsp raw cashews
- seeds of 2 pods of cardamom
- a good pinch of salt
- 1/4 cup sugar
- 2 to 3 tbsp chopped raw nuts like cashews pistachios
- 2 to 3 tbsp currants or raisins
Instructions
- Combime brown rice with 1.5 cups water and cook over medium heat for 30 minutes. If using white basmati rice, cook for 11 minutes or until al dente.
- Blend almond milk with the cashews until smooth. (Alternatively, blend water with the cashews, use an tbsp more cashews) Add a splash of water to the simmering rice to bring the temperature down. Then add the blended milk to the rice. Add sugar, salt, cardamom seeds and cook for 15 minutes or until the rice is cooked to preference and kheer has thickened.
- In another skillet, toast the nuts in 1/2 tsp oil or on a dry skillet until golden. Add the currants and cook for a minute. Add the nuts and currants to the simmering kheer.
- Taste and adjust sweet if needed. Continue to simmer until the brown rice is tender to preference and thickened to preference. 10 to 20 mins
- Serve warm or chilled. Garnish with almond slivers or pistachio slivers.
Notes
To make Mango Kheer: Cool the pudding to room temperature. Fold in 1/2 cup or more ripe mango puree. Unripe or citrusy puree might curdle the milk.
To make grain-free pudding: Use grated carrots instead of rice. Toast in 1 tsp oil for 5 minutes, then add the milk mixture and continue step 2 onwards.
Nutritional values based on one serving
Nutrition
Calories: 501kcal | Carbohydrates: 83g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 562mg | Potassium: 364mg | Fiber: 3g | Sugar: 26g | Vitamin C: 1.2mg | Calcium: 401mg | Iron: 2.8mg