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Indian Rice Pudding

What you need: 

1/4 cup of Jasmine rice
4-5 cups of almond Milk
3 crushed cardamom seeds
2 tablespoons of blanched slivered almonds
A pinch of saffron threads
3 tablespoons of raisins
3 tablespoons of Sucanat
1 tablespoon of skinned and chopped pistachio nuts

What you do: 

The Indian name for this is Kheer and can be found on the desert menu at most Indian restaurants. This is a Vegan adaptation, as the original contains milk and white cane sugar.
First and foremost, wash your rice in water.
Put the rice, the almond milk and the crushed cardamom in a pot. Allow this mixture to boil and then gently simmer until the rice is soft and the grains start to break up.
Add the almonds, pistachio, sSaffron and raisins into the pot and allow everything to simmer for 4 minutes.
Add the Sucanat and stir until it is completely disolved. At this time, remove the pot from the element and serve.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Anonymous

Quick question on the recipe...isn't  rose water an ingredient or am I crazy?  ???I know I can smell and taste it when I order it from the resturant.  Has anyone tired half almond milk and half soy in this recipe?  Just an idea I had.

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