Vegan Rice Kheer

Unfortunately, traditional Indian sweets and desserts tend to not be vegan. One of my favorite Indian desserts was Kheer, a rice pudding made traditionally with ghee, milk, sugar, and spices. Here is a vegan version that is just as delicous as the original! 

 

Rice Kheer with toasted almonds

1 cup Basmati Rice 

2 cups oat milk or coconut milk 

2 tbsp cashews or almonds

2 tbsp vegan butter 

1/4 cup sugar 

2 tsp cardamom

1 tbsp raisins (optional)

1/2 tsp saffron (optional for color) 

Bring a saucepan to heat and add 1 tbsp of butter. Add cashews (or almonds) and let them sautee in the butter until they are golden brown. Pour them out and set them aside in separate container. Then add the other half of the butter as well as the rice. Toast the rice in the butter until it becomes fragrant. Then pour in the milk, add the raisins, and let it boil for approximately 15-20 minutes in medium heat (do not set the heat too high or it will boil over). Then add in your sugar, cardamom and saffron. Mix well and add the nuts back into the batch. Enjoy!