Kheer, a heavenly spiced Indian rice pudding made with fruit and nuts, is one of those desserts I started missing as soon as I went vegan. I was very happy to learn how easy it is to make at home. It can be enjoyed warm or cold, making it a perfect year-round treat.
Basmati rice is first toasted in a tiny bit of margarine, which adds a lot of flavor. Be sure that you've rinsed your rice in a strainer first. Otherwise you'll end up with a starchy, gloppy mess.
Once you've added the soy milk and brought it to a simmer, you'll need to keep a watchful eye. Like dairy milk, soy milk has a tendency to rise up all at once in an angry, frothy explosion all over your stove. If you see it start to boil over, stir rapidly. You'll also need to stir periodically throughout the cooking time.
Once the mixture has reduced by about half, stir in some cashews, almonds, raisins, cardamom and saffron. I like to serve mine with a little cardamom also sprinkled on top.
1/4 cup basmati rice
1 teaspoon vegan margarine
4 cups soy milk
1/4 cup sugar
2 tablespoons chopped cashews
2 tablespoons sliced or slivered almonds, toasted
2 tablespoons raisins
1/4 teaspoon cardamom powder
pinch of saffron
- Rinse rice in a strainer until water runs clear.
- Melt soy margarine in a medium saucepan over medium heat. Add rice and toast for 2 minutes. Add soymilk and turn up the heat to bring to a boil, stirring frequently. Turn the heat back down and let the mixture simmer gently for 20-25 minutes, stirring often, or until the rice is tender but not mushy and the soy milk has nearly reduced by half.
- Add the remaining ingredients and simmer 2 more minutes. Allow the kheer to cool and thicken for at least 5 minutes. It can be served chilled or warm with a dash of cardamom powder.