This recipe for Creamy Vegan Rice Kheer is hands down my favourite way to make the classic Indian rice pudding. The tender grains of rice are fragrant and have all the flavours of sweet Rasmalai milk. In my opinion, those two things combined make for a comforting bowl of kheer.
1tbspslivered almonds and dried rose petalsto garnish
Instructions
Mix the rice together in a bowl and rinse briefly. Don’t rinse away too much starch as this is what will make the Kheer creamy.
Put the rice into a large, heavy-based saucepan. A non-stick pan is ideal as the milk will will be less likely to catch and burn at the base of the pan. Pour in the oat milk, cream, sultanas, agave, cardamom, saffron, rosewater and vanilla. Stir and bring to the boil. Cover with a lid.
Stirring frequently, simmer the Kheer over a low heat. Once it begins to thicken, you’ll need to stir it more often, at least every 5 minutes. Once reduced to the consistency of thin porridge, beat the Kheer with a wooden spoon until the grains are soft and tender. This will tease the starch out of the rice and thicken the kheer beautifully.
Switch off the heat and serve hot or alternatively cool to room temperature and refrigerate for 2-3 hours for serving the kheer cold. Garnish with almonds and rose petals.
Notes
Note: This rice kheer is not suitable for freezing.
Store leftovers in an airtight container in the fridge for up to 3 days. Ensure the kheer is completely cool before placing in the fridge.