Kheer is a popular Indian milk pudding made from either rice, wheat, tapioca, vermicelli, or sweet corn and topped dried fruit and nuts. This is a vegan-friendly version.
- 100 g (½ cup) basmati rice
- 1 litre almond milk
- 80 g white sugar, or to taste
- 5-6 green cardamom pods, bruised, seeds removed and crushed
- 2 cloves
- 1 tbsp golden raisins
- a few saffron strands
- toasted flaked almonds, sliced mango, pomegranate seeds, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 30 minutes
Chilling time: 4 hours
1. Place the basmati rice in a fine sieve and wash under cold running water until the water runs clear. Place in a bowl, pour over enough water to cover and soak for 30 minutes. Drain and set aside.
2. Place rice, almond milk, sugar, spices (not saffron) and raisins in a saucepan over medium-high heat and bring to the boil, stirring to prevent sticking. Reduce the heat to medium and cook, stirring regularly for 20-25 minutes or until the pudding is thick and the rice is thoroughly cooked through.
3. Sprinkle saffron and very lightly stir through - this creates a nice marbled look as the saffron infuses.
4. Pour the pudding into serving glasses or bowls, cover and refrigerate for at least 4 hours or until firm and chilled. Just before serving, top with the toasted almonds, sliced mango and pomegranate seeds. You can also serve this warm if you wish.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.