Vegan Brown Rice Kheer with Cardamom and Nuts

Name: Vegan Brown Rice Kheer with Cardamom and Nuts
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: ½ cup brown basmati rice, soaked for 15 mins, then drained; 2 ½ cups almond milk; 3 ½ tbsp raw cashews, 3 to 4 tbsp; 2 cardamom pods, seeds only; 1 pinch salt, a good pinch; ¼ cup sugar; 2 ½ tbsp raw nuts (like cashews, pistachios), chopped, 2 to 3 tbsp; 2 ½ tbsp currants or raisins, 2 to 3 tbsp

A creamy, vegan Indian rice pudding made with brown basmati rice, almond-cashew milk, and fragrant cardamom, topped with toasted nuts and currants.

Prep15 min
Cook45 min
Total1h
DifficultyEasy
Servings4

This kheer is a comforting, dairy-free twist on the classic Indian rice pudding. The brown rice gives it a nutty flavor and hearty texture, while the almond-cashew milk makes it rich and creamy without any dairy.

Perfect for festivals like Diwali or a cozy weeknight dessert, this pudding is naturally sweetened and spiced with cardamom. Serve it warm or chilled, and top it with toasted nuts and currants for extra crunch and sweetness.

Ingredients

Servings 4

½ cup brown basmati rice, soaked for 15 mins, then drained
2 ½ cups almond milk
3 ½ tbsp raw cashews, 3 to 4 tbsp
2 cardamom pods, seeds only
1 pinch salt, a good pinch
¼ cup sugar
2 ½ tbsp raw nuts (like cashews, pistachios), chopped, 2 to 3 tbsp
2 ½ tbsp currants or raisins, 2 to 3 tbsp

Converted amounts are rounded.

Method

In a saucepan, combine the soaked and drained brown rice with 1.5 cups of water. Bring to a boil, then reduce heat to medium and cook for 30 minutes, until the rice is mostly tender.
While the rice cooks, blend the almond milk with the raw cashews until completely smooth. Set aside.
Once the rice is ready, add a splash of water to cool it down slightly. Then pour in the blended almond-cashew milk, along with the sugar, salt, and cardamom seeds. Stir well.
Cook the mixture over medium heat for about 15 minutes, stirring occasionally, until the rice is fully cooked and the kheer has thickened to your liking.
In a separate small skillet, toast the chopped nuts over medium heat, either with 1/2 tsp oil or dry, until golden and fragrant. Add the currants or raisins and cook for another minute, stirring.
Add the toasted nuts and currants to the simmering kheer. Taste and adjust sweetness if needed.
Continue to simmer for 10 to 20 minutes more, until the brown rice is tender and the kheer has reached your desired consistency.
Serve warm or chilled, garnished with slivered almonds or pistachios.

💡 Tips

For a richer flavor, you can toast the rice in a dry pan for a minute before boiling.
If you prefer a thinner kheer, add a bit more almond milk towards the end.
The kheer thickens as it cools, so keep that in mind when adjusting consistency.

#Indian #Gluten-free #Vegan #Make ahead

Inspired by a recipe from Vegan Richa

Vegan Brown Rice Kheer with Cardamom and Nuts

Ingredients

Method

💡 Tips

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