A classic Indian rice pudding made lighter and dairy-free using fresh almond milk. Great for festivals, fasting days, or everyday dessert.
Prep Time: 5 minutes | Cook Time: 30 minutes | Servings: 3 to 4
Ingredients
- 3 cups Alt Milk fresh almond milk
- 3 tbsp short-grain rice (washed and soaked for 20 minutes)
- 8 to 10 dates (pitted and chopped, for natural sweetness)
- 1/4 tsp cardamom powder
- A few strands of saffron soaked in 2 tbsp warm water
- 2 tbsp chopped almonds (for garnish)
- 1 tbsp chopped pistachios (for garnish)
Instructions
- Drain the soaked rice and add it to a heavy-bottomed pot.
- Pour in the fresh almond milk and turn heat to medium-low.
- Stir frequently to prevent the milk from sticking at the bottom.
- Let the rice cook in the milk for 20 to 25 minutes, stirring every few minutes, until the rice is soft and the mixture thickens slightly.
- Add the chopped dates and stir well. The dates will dissolve slowly and sweeten the kheer naturally.
- Add saffron water and cardamom powder. Stir and cook for 3 more minutes.
- Turn off heat. Let the kheer cool for 5 minutes.
- Pour into bowls. Garnish with chopped almonds and pistachios.
- Serve warm or refrigerate for 1 hour and serve chilled.
Tip: Fresh almond milk gives kheer a light, natural creaminess. Because there are no gums or thickeners, the kheer sets beautifully when chilled.
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