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


Meaghan said...


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.