Indian Brown Rice Pudding
Perfect for breakfast or dessert, this wholesome vegan Indian recipe stews brown rice in plant-based milk for a creamy pudding that will leave you reaching for a second helping. Saffron adds a delicate earthy flavor that complements sweet raisins, caramel-like dates, and fragrant cardamom. A crunchy topping of pistachios and toasted almonds makes this recipe a 10/10.
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.
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