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Vegan Slow Cooker Kheer

VeganSlowCooker's picture
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.
Ingredients
  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)
  Cardamom 1 Teaspoon
  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.)
Directions

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.

Recipe Summary

Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet
Ingredient: 
Rice
Servings: 
8

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