Vegan Kheer

Total time1 hr

Prep time5 min

Cook time55 min

This slow-simmered rice pudding gets its silky texture from basmati rice cooked down until thick and spoon-coating, then perfumed with cardamom, saffron, and a splash of rose water for that classic fragrant finish. Golden raisins add little bursts of sweetness, while toasted cashews and almonds bring warmth and crunch to every spoonful. A scatter of chopped pistachios on top finishes it with color and crunch, whether you serve it warm, at room temperature, or chilled straight from the fridge. It's a comforting, fragrant dessert that fits beautifully into a vegan spread, especially for festive occasions or a make-ahead treat. The saffron-tinted color and rich aroma make it feel special without much fuss, and it's easy to portion into small bowls for sharing.

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Ingredients

6 servings

5 cups whole milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ cup basmati rice, rinsed
⅓ cup sugar
¼ tsp ground cardamom
1 pinch saffron threads
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp raw cashews, roughly chopped
2 tbsp raw almonds, slivered or roughly chopped
2 tbsp golden raisins
1 tsp rose water

For serving

1 tbsp pistachios, roughly chopped (optional)

Instructions

1
Combine the milk and rinsed basmati rice in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, stirring frequently to prevent the milk from scorching on the bottom.
2
Reduce the heat to medium-low and cook, stirring every 2–3 minutes and scraping the bottom and sides of the pan, until the milk has reduced by roughly half and the rice is completely soft and the mixture is thick enough to coat the back of a spoon, about 35–40 minutes.

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