Vegan Slow Cooker Kheer Recipe
Kheer is an Indian rice pudding flavored with cardamom that’s speckled with nuts and raisins. One of the things I like about it is that the rice breaks down to make it creamier than the typical American rice pudding.
It’s ridiculously easy and nutritious when you use brown rice and nondairy milk. In fact, I had it for my breakfast every morning this week. I like the idea of making a batch of this on Sunday and just grabbing a portion to take with me to work each morning.
It’s ridiculously easy and nutritious when you use brown rice and nondairy milk. In fact, I had it for my breakfast every morning this week. I like the idea of making a batch of this on Sunday and just grabbing a portion to take with me to work each morning.
Ingredients
| Long grain brown rice | 1 Cup (16 tbs) | |
| Unsweetened coconut milk | 6 Cup (16 tbs) | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| Cardamom | 1 Teaspoon | |
| Sweetener to taste – I used 2 small packets of stevia and about 2 tablespoons of agave nectar – you can use regular sugar, brown rice syrup, etc. | ||
Directions
Place all the ingredients except for your sweetener of choice into a 3 1/2 to 4 quart slow cooker. (Double the recipe if you have a larger slow cooker.)
Cook on low for 4 to 5 hours or on high for about 2 1/2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Add sweetener and stir in. Then taste and add extra sweetener if you feel that you need it. (If you are using stevia I would recommend adding 1/8 teaspoon at a time. Just a little too much and it becomes bitter.)
The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!
This recipe is excerpted from The Vegan Slow Cooker written by Kathy Hester and published by Fair Winds Press. To purchase the book, visit The Vegan Slow Cooker.
You can also keep up with her at the Healthy Slow Cooking Facebook page or follow her tweets.
Cook on low for 4 to 5 hours or on high for about 2 1/2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Add sweetener and stir in. Then taste and add extra sweetener if you feel that you need it. (If you are using stevia I would recommend adding 1/8 teaspoon at a time. Just a little too much and it becomes bitter.)
The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!
This recipe is excerpted from The Vegan Slow Cooker written by Kathy Hester and published by Fair Winds Press. To purchase the book, visit The Vegan Slow Cooker.
You can also keep up with her at the Healthy Slow Cooking Facebook page or follow her tweets.
Chef
