- Prep-time: / Ready In:
- Makes 3 cups
- Serving size: ¾ cup
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Kheer is Indian pudding made by boiling milk with a starch such as rice, tapioca, or corn. This whole-food, plant-based recipe uses plant-based milk instead of dairy milk and brown rice instead of white. The result is an aromatic sweet pudding that is as healthful as it is heavenly.
Ingredients
- 3 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
- 1 cup dry brown rice
- ¼ cup chopped dates
- ¼ cup pure cane sugar or pure maple syrup
- 2 pinches saffron
- 1 tablespoon raisins
- 1 tablespoon slivered or sliced almonds, toasted
- 1 tablespoon roasted pistachios, chopped
- 1 teaspoon ground cardamom
- Garnishes: few strands saffron, slivered or sliced toasted almonds, chopped roasted pistachios
Instructions
- In a large saucepan combine milk, rice, dates, sugar, and 1 cup water. Bring to boiling; reduce heat to low. Simmer, uncovered, about 45 minutes or until rice is completely cooked, stirring frequently. (The liquid should not be completely cooked off.)
- Meanwhile, in a small bowl combine saffron and 3 to 4 Tbsp. hot water. Let stand 10 to 15 minutes.
- Add saffron with soaking liquid, raisins, almonds, pistachios, cardamom, and ½ cup water to cooked rice. Cook 10 to 20 minutes more or until rice is creamy, stirring occasionally. Top servings with desired garnishes.
Nutritional Information:
Per serving (¾ cup): 302 calories, 60 g carbohydrates, 5.6 g protein, 5.3 g total fat, 0.6 g saturated fat, 0 g cholesterol, 13 mg sodium, 3.5 g fiber, 20.3 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (17)
(5 from 4 votes)This was sweet enough, without maple syrup— the dried fruit made it sweet. I added a tsp of ginger, cinnamon , extra cardamom and salt to taste. A great breakfast with additional fresh fruit, or a dollop of homemade unsweetened applesauce and dried roasted pistachios & cashews.
I LOVE TRACY❤️
So delicious! I added a little extra cardamom because I love it, very warming and tasty. I will be making this again…..perhaps tomorrow!
I made this recipe, and I cooked it as long as it said, plus about 10 additional minutes to try and get the rice soft. My rice is still a bit crunchy. So I think the next time I make this I will pre-cook the brown rice.
Can this be made in an Instant Pot?
Yes, I made it in insta pot. leave out 1 cup of milk. Pressure Porridge for 28 minutes and then let natural release. Then add the 1 cup of milk that is left and the rest of the ingredients.
Lovely flavor! Rich and decadent. I'm going to start out with cooked brown rice next time so it doesn't take forever and just reduce the liquid amounts.
We have nut allergies here too and the dish is still good without nuts
Do you have to use the saffron at all?
Is there a substitute for the almonds and pistachios? Allergic to both.
I’ve usually seen nuts more as garnish. If you can have them, hazelnuts work well, as do pecans, cashews or walnuts. After that I’d look to seeds, added at the end or in the bowl, for crunch. Pumpkin, chia, sesame.
Is there a substitute for saffron?
I substituted saffron with turmeric and it was delicious
Leave it out. I'm an Indian and in my house we use either (or all) of: - nutmeg (small amount of grated sliver) - cardamom - saffron Traditionally the dish uses dairy milk, white rice, no dates.
Can you tell me what the nutritional information is for this dish? Including calories in serving size please. Thanks so much
They don't really do that on this site. The aim is that if you eat mostly plants, you don't have to count calories. If you eat a wide variety of plants, including beans, you don't have to worry about nutrition because you'll get enough.
total bliss and i don't even love raisins