Jun 06, 2015
Kheer (Indian Rice Pudding) ~ Dairy-free!
If you were ever a fan of rice pudding, and you haven’t yet experienced the Indian version, you must try this recipe! My honey and I eat at Indian restaurants sometimes and they will often have rice pudding on the buffet, but it’s made with white rice, milk and sugar. No, no, no. This healthier version uses brown rice, coconut milk and date syrup… yes, yes, yes!
I will keep this post short and sweet—we finally closed on our new house! It’s a wonderful little cabin on the side of a mountain which sits on 21 acres. I’m so excited!!! So my postings will probably be a bit sparse during the next few weeks while we do our renovations and so many other projects to make the house a home. I did create a simple, little blog where I am sharing photos of the whole process. I’m super excited about some of my chalk painting projects that are coming up! If you want to follow along, here is the link: Our Mountain Home
Here is today’s recipe…
- 1 cup basmati brown rice
- 3 cardamom pods (or 1/2 tsp cardamom powder)
- 2 cups water
- 2 cups coconut milk (I used Thai Kitchen brand but you could also make your own!)
- 2 tsp ground ceylon cinnamon
- 1/3 cup organic raisins
- 2 TBS date syrup (or other natural sweetener of your choice)
- Cook the rice as you normally would, in the two cups of water, with the cardamom pods. NOTE: You may want to remove the pods after the rice cooks. I just leave them in, but make sure to tell your guests so they are not surprised when they find one! If you don’t have cardamom pods on hand and don’t want to buy them for just one recipe, you could sub with 1/2 tsp ground cardamom, but add it at the end with the other ingredients, not to the rice while it cooks.
- Stir in all the remaining ingredients and refrigerate.
- Serve with some chopped pistachios and extra coconut milk for a creamy, dreamy treat!
Makes about 4 cups. Enjoy!