Vegan Slow Cooker Kheer – a Creamy Indian Rice Pudding

Vegan Slow Cooker Kheer - a Creamy Indian Rice Pudding

I’m on a summer dessert kick, so I started thinking about kheer – because it’s such a great cooling dessert that deserves to be veganized. I’ve made kheer oatmeal, but I had never made proper kheer.

Kheer is an Indian rice pudding flavored with cardamom that’s speckled with nuts and raisins. One of the things I like about it is that the rice breaks down to make it creamier than the typical American rice pudding.

It’s ridiculously easy and nutritious when you use brown rice and nondairy milk. In fact, I had it for my breakfast every morning this week. I like the idea of making a batch of this on Sunday and just grabbing a portion to take with me to work each morning.

Vegan Slow Cooker Kheer - a Creamy Indian Rice Pudding

Serves: 8 servings

Ingredients
  • 1 cup (185 g) long grain brown rice
  • 6 cups (1448 ml) nondairy milk (I used So Delicious Unsweetened Coconut milk)
  • ½ cup (83 g) golden raisins
  • ½ cup (73 g) slivered or chopped almonds (pistachios and/or cashews work great too)
  • 1 teaspoon cardamom
  • sweetener to taste - I used 2 small packets of stevia and about 2 tablespoons of agave nectar - you can use regular sugar, brown rice syrup, etc.
Instructions
  1. Place all the ingredients except for your sweetener of choice into a 3½ to 4 quart slow cooker. (Double the recipe if you have a larger slow cooker.)
  2. Cook on low for 4 to 5 hours or on high for about 2½ hours. The size of your slow cooker and how hot it runs will change the exact cooking time.
  3. Add sweetener and stir in. Then taste and add extra sweetener if you feel that you need it. (If you are using stevia I would recommend adding ⅛ teaspoon at a time. Just a little too much and it becomes bitter.)
  4. The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!

I’m bringing more stevia into my desserts lately. The only problem is that it varies so much between brands and types (powder, liquid, etc.). That makes it hard (or impossible) for me to tell you exactly how much to use.  I’m using the small packets from Trader Joe’s and I have only needed 2 packets for a batch of pudding.

Depending on the stevia you are using, you may need to use more or less. Either way, add it little by little (1/8 of a teaspoon at a time) until you are confident you know the amount you need. If you add too much it will be bitter and you can’t go back, so it’s worth putting in a little time to get it just right. I also like to use a tablespoon or two of agave when I use stevia. I think it gives the sweetness a rounder feel, but that’s completely optional.

Comments

  1. says

    You’re a girl after my own heart, Kathy. I love cardamom! In fact, I’m wearing cardamom essential oil right now. I would sure love to make this with some pistachios. Can you believe that after six months, I still can’t find raw pistachios anywhere? Ooh, and don’t forget to head on over to my blog to enter to win some Sweet Spice. I know that you would figure out some amazing things to make with it!

  2. Cassandra says

    Vegan kheer? How WONDERFUL! That’s one thing I’ve really missed since becoming vegan. And I’m amazed by all the things you can make with So Delicious Coconut Milk! This recipe is a keeper. Thanks so much for posting it!

  3. Jenn says

    I tried this with dairy milk using honey to sweeten. After sitting overnight in the fridge, it is still a bit watery, so I suspect I put an extra cup of milk by accident. Still totally edible though and there was no breakdown of the milk. I too found it just a bit heavy on the cardamom since it’s a new flavor to me, and for some reason no matter how much honey I add I can’t taste it. All that said though, it’s quite tasty and the texture is great.

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