Brown Rice Kheer Recipe. Vegan Rice Pudding

Name: Brown Rice Kheer Recipe. Vegan Rice Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 serving
Ingredients: 1/2 cup brown Basmati rice; 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; 2 to 3 tbsp currants or raisins

User Reviews

4.9

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
2
Calories
501 kcal
Course
Dessert
Cuisine
Indian, Vegan, gluten-free

Brown Rice Kheer Recipe. Vegan Rice Pudding

Danielle Hudson

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 501kcal (25%) Carbohydrates 83g (28%) Protein 10g (20%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 562mg (23%) Potassium 364mg (10%) Fiber 3g (12%) Sugar 26g (52%) Vitamin C 1.2mg (1%) Calcium 401mg (40%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 501 kcal

% Daily Value*

Calories	501kcal	25%
Carbohydrates	83g	28%
Protein	10g	20%
Fat	15g	23%
Saturated Fat	2g	10%
Sodium	562mg	23%
Potassium	364mg	8%
Fiber	3g	12%
Sugar	26g	52%
Vitamin C	1.2mg	1%
Calcium	401mg	40%
Iron	2.8mg	16%