'Walk in the park' Vegan Rice Pudding
One of the most loved and savored desserts in Indian culture is a rice pudding called "Kheer". Not only is it made on festivals and many happy occasions but every so often, my mamma or my grandma would get into a mood and make a big pot of it. Those were amazing times! I loved eating mine piping hot and even chilled straight from the fridge. The flavors are aromatic and remind me of a happy time in life, not a care in the world, everything is just nice and dandy 😸
Now that I have moved to the US, I'm learning so much from PJ's mamma about how mexican and Indian foods are so similar, which by the way is the biggest blissing! She told me how her grandma used to make it for her and they called it "Arroz con Leche".
So last week when she told me about it, I had to give it a shot. Mind you, I had never made kheer before and knowing how I like to save my time & energy and maximize efficiency in the kitchen, I decided it make it my own way. The results were impressive, if I may say so myself :p .... It turned out SOO good.
I wanted to share it with you guys. THE BEST PART IS : I made it in my rice cooker and that makes it as easy as a walk in the park!... literally.... you can add the ingredients into the rice cooker, go for a walk in the park .. and come home to the aroma and delicious flavor of one of the most delicious treats ever! haha
It really can't get any better than that, right?
- 1 15 oz can of organic full fat coconut milk (well-shaken)
- 16 oz (2 c) almond milk
- ¼ - ½ cup coconut palm sugar / maple syrup or you can use your desired amount of stevia leaf extract
- ½ tablespoon ground Cardamom (this is what makes Kheer different from Arroz con Leche)
- 2 tsp organic Ceylon Cinnamon
- ¼ cup dried organic raisins (optional)
- ¼ cup slivered or chopped almonds (optional)
- ¼ teaspoon sea salt
- 1 ¾ cup sweet glutinous white or brown ( I used short grain brown rice)
- extra coconut sugar, cardamom, and chopped almonds, for sprinkling on your rice pudding (optional)
- Add coconut milk, almond milk, coconut sugar, cardamom, (raisins & almonds if using) and sea salt to your rice cooker and whisk to combine
- Add rice and stir again to combine
- Turn on your rice cooker and….
- Voila, vegan sticky rice pudding!
- To make on the stove add all ingredients to a large, heavy bottomed pot, and cook on low-medium flame (half covered with a lid) until rice is cooked well and consistency
PS : I had to add water a couple of times and let it go 2 times on the brown rice setting of my rice cooker.
I hope you try this one at home and enjoy it as thoroughly as we did. Pssst... PJ doesn't even like rice pudding ...his mom and I ate it all 😋