ayurvedic kheer (indian rice pudding)

serves 8 | ready in 60 mins.

A dairy-free, minimally sweet, Ayurvedic version of this classic Indian dessert. Perfect for the holidays or anytime you are looking for a healthy dessert option.

Ingredients

¼ cup basmati rice
⅔ cup short-grain rice such as sushi rice or arborio rice
4 ¼ cups oat milk
3 ½ TBS plant-based cream
¼ cup golden raisins
3 TBS maple syrup
5 green cardamom pods, seeds removed and crushed
Large pinch of saffron
1 tsp vanilla bean paste or vanilla extract
1 tsp rosewater
1 TBS slivered almonds and dried rose petals to garnish

Doshic Adjustments

🅟 🅥 Enjoy as is.
🅚 Enjoy in moderation.

Method

Mix the rice together in a bowl and rinse briefly. Don’t rinse away too much starch as this is what will make the kheer creamy.
Put the rice into a large, heavy-based saucepan. A non-stick pan is ideal when cooking milk as it is less likely to burn. Pour in the oat milk, cream, raisins, maple syrup, cardamom, saffron, rosewater, and vanilla. Stir and bring to the boil. Cover with a lid.
Stirring frequently, simmer the kheer over a low heat for 45 mins. Once it begins to thicken, you’ll need to stir it more often, at least every 5 minutes.
When the pudding has been reduced to the consistency of thin porridge, beat the kheer with a wooden spoon until the grains are soft and tender. This will tease the starch out of the rice and thicken the kheer beautifully.
Switch off the heat and serve hot or at room temperature. Alternatively, refrigerate for 2-3 hours for serving the kheer cold. Garnish with almonds and rose petals.

Recipe adapted from www.sanjanafeasts.co.uk

related products

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