Kheer Indian rice pudding is a delicious authentic dessert recipe that tastes just like the Indian restaurant. This recipe is vegan friendly and is simple. Unlike most Indian dishes, it only requires one spice, cardamom. The total time does not account for the 2 hour rest required for the sauce to thicken.
1 ⅓cuphalf and half (divided 1 + 1/3)coconut cream
¼cupsweetener of choice
crushed almonds for topping
2cupalmond milk (subbed for skim milk)
1 ⅓cupcanned coconut milk
¼cupagave or maple syrup
In a dutch oven or oiled stock pot, bring milk, 1 cup of half and half, rice, and cardamom powder to a simmer. Stir this continuously for 25 minutes. If a film of milk fat forms on top just use a spoon to remove it. Ensure the milk is not burning to the bottom by stirring firmly and using the stirring spoon to scratch at the bottom to loosen anything that is starting to stick.
After 25 minutes, add the remaining cream, sweetener, and the raisins. Allow this to cook for an additional 5 minutes.
Continue stirring. Remove from heat and place in an air tight dish. Place the dish in the fridge for at least 2 hours.
Prior to serving, top with crushed almonds, and spoon into bowls.