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  • Prep-time: / Ready In:
  • Makes 3 cups

Kheer is Indian pudding made by boiling milk with a starch such as rice, tapioca, or corn. This whole-food, plant-based recipe uses plant-based milk instead of dairy milk and brown rice instead of white. The result is an aromatic sweet pudding that is as healthful as it is heavenly.

Brown rice kheer in a bowl garnished with raisins and pistachios

Ingredients

  • 3 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 1 cup dry brown rice
  • ¼ cup chopped dates
  • ¼ cup pure cane sugar or pure maple syrup
  • 2 pinches saffron
  • 1 tablespoon raisins
  • 1 tablespoon slivered or sliced almonds, toasted
  • 1 tablespoon roasted pistachios, chopped
  • 1 teaspoon ground cardamom
  • Garnishes: few strands saffron, slivered or sliced toasted almonds, chopped roasted pistachios

Instructions

  1. In a large saucepan combine milk, rice, dates, sugar, and 1 cup water. Bring to boiling; reduce heat to low. Simmer, uncovered, about 45 minutes or until rice is completely cooked, stirring frequently. (The liquid should not be completely cooked off.)
  2. Meanwhile, in a small bowl combine saffron and 3 to 4 Tbsp. hot water. Let stand 10 to 15 minutes.
  3. Add saffron with soaking liquid, raisins, almonds, pistachios, cardamom, and ½ cup water to cooked rice. Cook 10 to 20 minutes more or until rice is creamy, stirring occasionally. Top servings with desired garnishes.

Comments (9)

(4.5 from 2 votes)
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L1 month ago
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Can this be made in an Instant Pot?

C. Turner1 month ago
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Lovely flavor! Rich and decadent. I’m going to start out with cooked brown rice next time so it doesn’t take forever and just reduce the liquid amounts.

MeganMarie1 month ago
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Do you have to use the saffron at all?

Crystal1 month ago
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Is there a substitute for the almonds and pistachios? Allergic to both.

Robyn1 month ago
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I’ve usually seen nuts more as garnish.
If you can have them, hazelnuts work well, as do pecans, cashews or walnuts.
After that I’d look to seeds, added at the end or in the bowl, for crunch. Pumpkin, chia, sesame.

Omi1 month ago
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Is there a substitute for saffron?

NK1 month ago
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I substituted saffron with turmeric and it was delicious

Donna Wilhelm1 month ago
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Can you tell me what the nutritional information is for this dish? Including calories in serving size please. Thanks so much

ernest barker3 months ago
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total bliss and i don’t even love raisins

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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