Monday, February 18, 2008

Vegan Kheer--Indian Rice Pudding

Made a delicious indian food feast with my friends this past weekend, my main contribution being, of course, dessert! I decided to vegan-ize kheer, a soupy rice pudding usually made with cream. Here's what I came up with:

8 cups almond milk
0.5 cup rice
0.5 cup sugar
0.25 to 0.5 t cardamom powder
sprinkle of nutmeg
chopped almonds and pistachios to taste, a few tablespoons is good
a pinch of saffron

Wash rice. Boil the milk in a saucepan and add the rice about 5 minutes after it starts boiling. Keep boiling off the liquid fairly rapidly with stirring until its around half the original volume, then add the sugar and spice. Cook for another 8 minutes or so. Remove from heat and garnish with nuts and maybe some extra saffron.

Rice milk might work for this too.
Digg this

5 comments:

Meaghan said...

DELICIOUS!

Cheers again, mate, for the fantastic feast.

Vegemommy said...

That sounds delicious! Check out my blog for a soy free veggie burger recipe. My daughter used to be highly soy-intolerant and I had to breastfeed her on a milk/soy free diet, so I'm very sensitive to how difficult being a soy free vegan must be.

jennconspiracy said...

8 c. of almond milk to .5 c of rice - really???

soyfreevegan said...

yeah, kheer is usually pretty thick. The idea is to mimic heavy cream by boiling the almond milk waaaayyy down. There may be a more creative way to thicken it up though (agar, arrowroot...something like that?)

jennconspiracy said...

Do you use homemade almond milk or the kind out of the box? I find that the Pacific Foods almond milk separates when it boils.