Vegan Kheer (Indian Rice Pudding)

Provide this vegan kheer to your company at Diwali and watch them gorge on it with out the faintest notion that it is dairy-free. This Indian rice pudding is best than the model with milk: it is easy and creamy with the fragrant flavors of cardamom and saffron woven by means of. The recipe is nut-free, though you should utilize nuts as a garnish. Additionally it is soy-free and gluten-free.

Vegan kheer in white bowls with rose petals garnish.

This vegan kheer was the primary Indian dessert I veganized and shared with you all the way in which again in 2008, and it is at all times been a success with everybody who’s made it. It is one of many Indian sweets I make most actually because it is really easy and desires only a few components. Anybody, beginner or skilled, could make it efficiently.

Additionally it is completely scrumptious, assured to be liked by anybody you share it with.

I’ve up to date my recipe to make this kheer much more luscious, with components that most certainly are already in your pantry. Again then I used almond milk as a substitute of milk. However with so many extra dairy free milk choices now obtainable I’ve switched to the creamier oat milk, which additionally retains this recipe nut-free for these of you who do not or cannot eat nuts.

I hope you’ll do that scrumptious vegan kheer and should you do be sure you come again and let me know.

A cheerful Diwali to all my readers. Could your life be full of all issues vivid and fantastic within the 12 months to return.

What’s a kheer?

A kheer is a candy dessert pudding cooked throughout India, the place it is identified by completely different names, together with payasam, payesh, kheerni and phirni. Variations of it are made by decreasing milk with sugar or jaggery and grains, together with rice, wheat and millets, lentils like chana dal, or rice vermicelli noodles.

Kheer is commonly flavored with cardamom, rose water or kewra water, and it is garnished with golden raisins, nuts and saffron.

A kheer made just by decreasing milk with out another grains or legumes added to is known as a rabri or basundi. Phirni is a kheer made with damaged rice and set in earthen ramekins. The porosity of the ramekins causes the phirni to thicken additional and set.

Why you’ll love this vegan kheer

It’s dairy-free however scrumptious and as genuine as will be. You would be arduous pressed to inform the distinction between this dairy free rice kheer and one made with milk, and that is due to the numerous layers of taste we are going to construct with only a few components.
It’s simple sufficient for anybody to make it. Indian sweets like gulab jamun and barfi are scrumptious. However should you’re searching for a very easy dessert that additionally tastes wonderful, you possibly can’t beat this vegan kheer. All you really want to do is stir the milk because it reduces.
It’s relatively wholesome. This recipe has sugar, certain, but it surely additionally has rice and non-dairy milk. A kheer is just not well being meals, however if you’re searching for a candy indulgence you might do a lot worse. In case you are sugar-free you may make this recipe with stevia or erythritol.
It’s everybody pleasant. This recipe is nut-free, soy-free and gluten-free and it is vegan, after all. Children love kheer, so this can be a nice, healthy-ish snack to supply them any time of the 12 months.

Vegan rice kheer in white bowls with rose petal garnish.

Often requested questions

What does kheer style like?

Kheer has a easy, candy, well-rounded taste with layers of taste from sometimes Indian dessert components, like cardamom and saffron, which add each heat and aroma.

Is kheer the identical as rice pudding?

Kheer in India is a collective time period for milk-based puddings. A rice kheer, particularly, is much like a western type rice pudding, however it’s normally runnier. Whereas a typical rice pudding could be flavored with cinnamon, an Indian kheer is flavored with cardamom and, generally, saffron.

Which rice is greatest for making kheer?

I like to make kheer with basmati rice, as a result of the delectable aroma of the basmati rice provides to the deliciousness. Whereas basmati has starch, like all styles of rice, additionally it is not too starchy, which is ideal for kheer. The starch is sufficient to thicken the pudding with out making it too thick the following day since you need the kheer to be barely runny.

Can I make kheer with out sugar?

You should utilize any sweetener on this recipe, together with stevia or erythritol. You can too use pure sweeteners, together with date syrup and maple syrup. The syrups would darken the kheer however it will nonetheless be scrumptious.

Can I make this vegan kheer with coconut milk?

Coconut milk marries nicely with Indian sweets, so you may make this recipe with coconut milk. Do not use full-fat milk, nonetheless, which is able to separate. Use the sort you purchase in a carton.

Professional ideas

Cook dinner the kheer over low to medium low warmth. It is perhaps tempting to blast the warmth up so the milk reduces quick, however it will consequence within the rice not cooking correctly and consequently the kheer will not thicken and have the appropriate consistency or taste.
Select a creamy milk for greatest outcomes. Oat milk, soy milk and cashew milk are all good selections.
Add vegan condensed milk or vegan whipping cream for a richer consistency. Substitute one cup of the milk with vegan condensed milk or 1 cup of vegan whipping cream so as to add extra richness and depth to the kheer. Should you use condensed milk, which is already sweetened, you will want to scale back the quantity of sugar within the recipe. Add ¼ cup much less sugar, style, and add extra provided that wanted.
Stir continuously. This isn’t a mission you wish to stroll away from. It should take about 45 minutes for the rice to prepare dinner absolutely and the milk to scale back to the appropriate consistency. You may multitask within the kitchen throughout this time however be sure you stir the kheer each couple of minutes to verify the whole lot is cooking evenly. Usually a pores and skin will type on high of the milk. Simply stir it again in.
Flip the warmth off simply earlier than the kheer reaches your required consistency. Kheer will proceed to thicken for a bit because it cools, so flip it off just a bit bit earlier than it reaches the thickness you want.

Troubleshooting ideas

Milk separated whereas decreasing. Do not cut back the milk over a excessive flame. All the time keep the warmth at low to medium-low, relying on the heating energy of the burner you might be utilizing, and be sure you stir the milk continuously. Home made milk may separate extra simply when heated. I take advantage of retailer purchased oat milk and generally soy milk for the kheer and it really works completely.
Rice was not cooked. All the time soak the rice for an hour earlier than you start making the kheer (discard the water earlier than you add the rice to the pot). The rice will take about quarter-hour to prepare dinner within the milk over medium low warmth and it’ll proceed to melt and break down and launch its starches as you proceed to scale back the milk. This can result in a creamy kheer. If the rice remained raw, it was most likely both since you did not soak it first, otherwise you did not give the rice sufficient time to prepare dinner with the milk. Simply proceed to prepare dinner the kheer over low warmth till the rice is cooked.
Kheer is simply too skinny: If the kheer is simply too runny on your liking, merely proceed to scale back it for longer till it reaches the appropriate consistency.
Kheer is simply too thick: If the kheer finally ends up being too thick, or has thickened loads upon standing, simply add somewhat milk to it to skinny it out and heat by means of. Test and add extra sugar if wanted.
Kheer thickened upon standing. The kheer may thicken additional after standing for a couple of hours or after being refrigerated. If that occurs, simply add a bit extra milk to skinny it out.

Substances and substitutes

Oat milk. Any thick, creamy non dairy milk will do. Cashew milk and soy milk are good selections.
Basmati rice. That is arms down one of the best rice for kheer, each as a result of it is fragrant and in addition as a result of it is starchy however not too starchy, which provides you higher management over how thick or skinny you need the pudding to be.
Sugar. I used cane sugar this time. Any sugar of your alternative is ok, or you should utilize a sweetener like stevia or erythritol for a sugar-free model. You can too use pure sweeteners like date syrup, maple syrup or agave nectar however take into accout they’ll darken the colour of the kheer.
Floor cardamom. I usually get this query so I am going to make clear that it’s best to at all times, at all times use the delicately flavored and fragrant small inexperienced cardamom pods for Indian desserts, by no means brown or black cardamom. The bigger brown cardamom has a pungent, sharp aroma that works higher in savory Indian dishes.
Golden raisins and nuts. I normally add sliced almonds or cashews to kheer, however walnuts and pistachios are additionally fantastic additions. You may skip the nuts if you’re nut-free, and use pumpkin or watermelon seeds.
Saffron. You may contemplate this an elective ingredient, however if in case you have it, use it right here. It provides a beautiful, heat aroma to the kheer and builds upon the numerous layers of taste right here.
Pure vanilla extract. Should you’ve made my kheer or different Indian dessert recipes earlier than, I at all times ask you so as to add somewhat little bit of pure vanilla extract to them. The vanilla helps spherical out the flavour of the non dairy milk properly, bringing it nearer to the candy notes in cow milk, and including to the genuine taste.

The best way to make vegan kheer

Soak the rice: Place the rice in a bowl and pour in sufficient water to cowl by two to a few inches. Soak for half-hour to an hour, then pressure however do not wash the rice further– you do not wish to lose all the great starch in there that can assist thicken the pudding.

Soak rice in water for half-hour to an hour.
Rice ought to have absorbed some water after soaking.

Warmth the milk and rice. Place the milk in a big saucepan or Dutch oven. Add the drained, soaked rice and prepare dinner over low to medium-low warmth for about 15-20 minutes or till the rice grains are actually mushy. Stir continuously, not less than each couple of minutes. Do not cowl the pot.
Add the sugar and stir it in. Proceed cooking and stirring for an additional quarter-hour. The milk ought to have thickened fairly a bit by this time because of discount and because the starch from the rice is launched into it.

Stir within the cardamom, raisins and nuts, if utilizing. Proceed to prepare dinner and stir till the milk has thickened additional and the rice grains have swollen fairly a bit and are seen on the highest. Right now stir within the saffron, if utilizing. Let the kheer prepare dinner one other 5 minutes.
Stir within the pure vanilla extract. Instantly flip off the warmth, stir, cowl and let the kheer stand till it is at room temperature. The saffron will proceed to launch its stunning, golden colour into the kheer.

Serve chilled or at room temperature. Kheer is normally served at room temperature, though I adore it chilled.

Vegan kheer in white bowls with rose petals.

Storage directions

Refrigerate: This non dairy kheer will be refrigerated as much as 5 days.
Freeze: You may freeze the kheer in a freezer secure container for as much as three months.
Reheat: Thaw frozen kheer in a single day in fridge and reheat on the stovetop over medium-low warmth. If the kheer has thickened fairly a bit add somewhat extra milk and sugar if wanted.

Extra Indian vegan desserts

Vegan almond kheer in white bowls with rose petals.

White bowls with vegan kheer or Indian rice pudding and rose petals for garnish.

Vegan Kheer (Indian Rice Pudding)

This vegan kheer (Indian rice pudding) is dairy-free however extra scrumptious. It is easy and creamy with the fragrant flavors of cardamom and saffron woven by means of. The recipe is nut-free, though you should utilize nuts as a garnish. Additionally it is soy-free and gluten-free.

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Course: Dessert

Delicacies: Indian

Food regimen: Gluten Free, Vegan, Vegetarian

Key phrase: Almond kheer, Indian rice pudding, Vegan kheer

Rice soaking time: 30 minutes

Servings: 8 servings

Energy: 213kcal

Creator: Vaishali · Holy Cow! Vegan Recipes

Cook dinner ModeForestall your display from going darkish

Directions

Soak the rice: Place the rice in a bowl and pour in sufficient water to cowl by two to a few inches. Soak for an hour, then pressure however do not wash the rice further– you do not wish to lose all the great starch in there that can assist thicken the pudding.
Warmth the milk and rice. Place the milk in a big saucepan or Dutch oven. Add the drained, soaked rice and prepare dinner over low to medium-low warmth for about 15-20 minutes or till the rice grains are actually mushy. Stir continuously, not less than each couple of minutes. Do not cowl the pot.
Add the sugar and stir it in. Proceed cooking and stirring for an additional quarter-hour. The milk ought to have thickened fairly a bit by this time because of discount and because the starch from the rice is launched into it.
Stir within the cardamom, raisins and nuts. Proceed to prepare dinner and stir till the milk has thickened additional and the rice grains have swollen fairly a bit and are seen on the highest. Right now stir within the saffron, if utilizing. Let the kheer prepare dinner one other 5 minutes.
Stir within the pure vanilla extract. Instantly flip off the warmth, stir, cowl and let the kheer stand till it is at room temperature. The saffron will proceed to launch its colour into the kheer.
Serve chilled or at room temperature. Kheer is normally served at room temperature, though I adore it chilled.

Recipe notes

Professional ideas

Cook dinner the kheer over low to medium low warmth. It is perhaps tempting to blast the warmth up so the milk reduces quick, however it will consequence within the rice not cooking correctly and consequently the kheer will not thicken and have the appropriate consistency or taste.
Select a creamy milk for greatest outcomes. Oat milk, soy milk and cashew milk are all good selections.
Add vegan condensed milk or vegan whipping cream for a richer consistency. Substitute one cup of the milk with vegan condensed milk or 1 cup of vegan whipping cream so as to add extra richness and depth to the kheer. Should you use condensed milk, which is already sweetened, you will want to scale back the quantity of sugar within the recipe. Add ¼ cup much less sugar, style, and add extra provided that wanted.
Stir continuously. This isn’t a mission you wish to stroll away from. It should take about 45 minutes for the rice to prepare dinner absolutely and the milk to scale back to the appropriate consistency. You may multitask within the kitchen throughout this time however be sure you stir the kheer each couple of minutes to verify the whole lot is cooking evenly. Usually a pores and skin will type on high of the milk. Simply stir it again in.
Flip the warmth off simply earlier than the kheer reaches your required consistency. Kheer will proceed to thicken for a bit because it cools, so flip it off just a bit bit earlier than it reaches the thickness you want.

Troubleshooting ideas

Milk separated whereas decreasing. Do not cut back the milk over a excessive flame. All the time keep the warmth at low to medium-low, relying on the heating energy of the burner you might be utilizing, and be sure you stir the milk continuously. Home made milk may separate extra simply when heated. I take advantage of retailer purchased oat milk and generally soy milk for the kheer and it really works completely.
Rice was not cooked. All the time soak the rice for an hour earlier than you start making the kheer (discard the water earlier than you add the rice to the pot). The rice will take about quarter-hour to prepare dinner within the milk over medium low warmth and it’ll proceed to melt and break down and launch its starches as you proceed to scale back the milk. This can result in a creamy kheer. If the rice remained raw, it was most likely both since you did not soak it first, otherwise you did not give the rice sufficient time to prepare dinner with the milk. Simply proceed to prepare dinner the kheer over low warmth till the rice is cooked.
Kheer is simply too skinny: If the kheer is simply too runny on your liking, merely proceed to scale back it for longer till it reaches the appropriate consistency.
Kheer is simply too thick: If the kheer finally ends up being too thick, or has thickened loads upon standing, simply add somewhat milk to it to skinny it out and heat by means of. Test and add extra sugar if wanted.
Kheer thickened upon standing. The kheer may thicken additional after standing for a couple of hours or after being refrigerated. If that occurs, simply add a bit extra milk to skinny it out.