Kheer (Indian Rice Pudding)vegan
Ingredients
- 1 can full fat coconut milk
- 500ml plant milk
- 7 cardamom pods
- pinch saffron *pinches of preferred sweet spices (optional)
- 6 cups cooked basmati rice
- 100g ground almonds
- 3 tbsp light brown soft sugar
- 50g toasted flaked almonds or pistachios chopped
Preparation
Pour the milk into a heavy-based non-stick pan along with the cardamom pods, saffron, ground almonds and rice; add a few tiny pinches of spices if required, slowly bring to the boil then lower the heat and simmer for about 20 minutes, stirring often to prevent the rice from sticking to the bottom of the pan, until the pudding thickens
Remove the cardamom pods, can be eaten warm but is good chilled overnight in the fridge
Serve with crushed up almonds or pistachios * i added a tiny pinch of mixed spice, allspice,nutmeg, but that’s not traditional saffron is however traditionally used
It’s just my preference to add the other few spices & i don’t use it to flavour, but add a hint of that spice
You can very this and add rose water too
Or a few golden raisins
This was so delicious ? ?
