Vegan Slow Cooker Kheer
|Long grain brown rice||185 Gram (1 cup)|
|Non dairy milk||1448 Milliliter (6 cups, I used So Delicious Unsweetened Coconut milk)|
|Golden raisins||83 Gram (1/2 cup)|
|Almonds/Pistachios /cashews work great too||1⁄2 Cup (8 tbs), slivered or chopped (1/2 cup)|
|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.)|
Place all the ingredients except for your sweetener of choice into a 3 1/2 to 4 quart slow cooker. (Double the recipe if you have a larger slow cooker.)
Cook on low for 4 to 5 hours or on high for about 2 1/2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. 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 1/8 teaspoon at a time. Just a little too much and it becomes bitter.)
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!
This recipe is excerpted from The Vegan Slow Cooker written by Kathy Hester and published by Fair Winds Press. To purchase the book, visit The Vegan Slow Cooker.
You can also keep up with her at the Healthy Slow Cooking Facebook page or follow her tweets.