Vegan Masala Recipe

Vegan Kheer (Indian Rice Pudding)

Name: Vegan Kheer (Indian Rice Pudding)
Cook time: 45 min
Total time: 45 min
Cuisine: Indian
Ingredients: ½ cup raw basmati rice; 6 cups oat milk; ½ cup sugar (or substitute with date syrup, maple syrup, agave nectar, stevia, or erythritol); ½ tsp ground cardamom; 2 tablespoons sliced almonds (optional, or use pumpkin seeds instead); 2 tablespoons raisins; A generous pinch of saffron; ½ tsp vanilla extract

Vegan kheer is a comforting Indian rice pudding made with creamy oat milk, fragrant cardamom, and delicate saffron. This dish has a rich texture and is naturally sweetened, making it a delightful treat for any occasion.

45 minCook: 45 minIndianVegan

Almond kheercreamyIndian rice puddingsweetVegan kheer

Ingredients Method Notes

From the kitchen

What to expect

This vegan kheer, rich with aromatic spices and creamy oat milk, is a beloved dessert in Indian households. It's simple to prepare and perfect for sharing at family gatherings or special occasions.

Serving idea

Best served simply

Serve with a sprinkle of fresh nuts on top and a side of fruit for a balanced treat.

Cook the recipe

Method

1
Soak the rice: In a bowl, cover ½ cup raw basmati rice with water by two to three inches and soak for an hour. Drain the rice, being careful not to wash away the starch.
2
Heat the milk and rice: In a large saucepan, combine 6 cups oat milk and the drained rice. Cook over low to medium-low heat for 15-20 minutes, stirring every couple of minutes until the rice is very soft and the mixture begins to thicken.
3
Incorporate the sugar: Add ½ cup sugar to the pot and stir it in. Continue to cook for another 15 minutes while stirring, allowing the milk to thicken as the starch from the rice is released.
4
Add spices and fruits: Stir in ½ tsp ground cardamom, 2 tablespoons raisins, and the sliced almonds. Keep cooking and stirring until the rice is swollen, and the mixture is noticeably thicker.
5
Infuse saffron: Stir in a generous pinch of saffron and let the kheer cook for another five minutes, allowing the saffron to impart its color and aroma.
6
Finish with vanilla: Remove the pot from heat and immediately stir in ½ tsp vanilla extract. Cover and let the kheer sit until it reaches room temperature, allowing the saffron to release its full flavor.
7
Serve: Enjoy the kheer chilled or at room temperature, as per your preference.

Gather everything first

Ingredients

•½ cup raw basmati rice
•6 cups oat milk
•½ cup sugar (or substitute with date syrup, maple syrup, agave nectar, stevia, or erythritol)
•½ tsp ground cardamom
•2 tablespoons sliced almonds (optional, or use pumpkin seeds instead)
•2 tablespoons raisins
•A generous pinch of saffron
•½ tsp vanilla extract

A few useful notes

Notes

•Kheer thickens as it cools, so adjust the consistency with a bit more oat milk upon reheating if necessary. Store leftovers in the refrigerator for up to three days.
•For added texture, you can top the kheer with additional sliced almonds or pumpkin seeds before serving.

Learn the technique

Essential Vegan Indian Pantry Staples

The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.

How to Build a Curry Base

Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.

How to Cook Perfect Basmati Rice

Learn how to cook fluffy, separate basmati rice every time using a simple reliable method.