KHEER (INDIAN RICE PUDDING)
I got this recipe off of an Indian dessert recipe page, and adapted it to make it vegan. It is perfect, I am a big lover of kheer and this is the perfect recipe. Enjoy!
Provided by Jazmina
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
- In a saucepan, bring the almond milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.
- Add the sugar or honey (if you are not making a fully vegan version), almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
- Remove from the heat and set aside. Sprinkle with the rose water and mix, you may add more rose water if you desire.
- Serve warm or chilled in dessert bowls.
Nutrition Facts : Calories 382.4, Fat 5.5, SaturatedFat 0.5, Sodium 46.4, Carbohydrate 82.3, Fiber 1.8, Sugar 63, Protein 3.8
SLOW-COOKER INDIAN RICE PUDDING
This is the 2nd of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. From The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla, this an Indian-inspired rice pudding described as unlike any you've tried before. Flecked w/golden raisins & sprinkled w/pistachios, it's sweet (w/o being overly so) & flavored by cardamom, a spice commonly used in Indian cooking. Use a 5-qt slow cooker & serve hot or cold. This recipe yields 9 cups, but is easily halved. To make this dish in a 3 1/2-qt slow cooker, halve all ingredients & cont w/the recipe. A half recipe makes 5 cups. There are other recipes already entered for Indian rice puddings, but I didn't find any that used a slow cooker method. I allowed 10 min for ingredient prep, but there is no other real prep involved. *Enjoy!*
Provided by twissis
Categories Dessert
Time 3h10m
Yield 18 1/2 Cup Servings, 18 serving(s)
Number Of Ingredients 7
Steps:
- Coat the bottom & sides of slow cooker with a thin layer of oil.
- Put the rice, sugar, cardamom, raisins & milk in the slow cooker. If you are using agave nectar, Anupy Singla recommend adding it toward the end, as adding early makes the dish pinkish-brown in color. She added it will be delicious either way.
- Cook on high for 3 hrs, stirring once or twice. Be careful not to overcook or the milk will separate. If there is browned milk caked on the sides of the slow cooker, scrape it out w/a spoon & discard before serving. Sprinkle chopped almonds or pistachios across the top & serve hot or cold.
KHEER - INDIAN RICE PUDDING (SLOW COOKER)
From "The Indian Slow Cooker" by Anupy Singla. This recipe makes a somewhat thin rice pudding, with the delicious taste of cardamon. The slow cooker makes it easy. The original recipe called for vegetable oil, but I used ghee instead. The recipe is vegan if you use soy milk. To make half the recipe, use a 3 1/2 quart slow cooker.
Provided by duonyte
Categories Dessert
Time 3h10m
Yield 9 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
- Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
- Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
- Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.
INDIAN RICE PUDDING (KHEER)
Celebrate Diwali with this indulgent slow-cooked Indian rice pudding. Studded with dried fruit, it has a sweetly spiced floral flavour and a lovely creaminess
Provided by Roopa Gulati
Time 1h
Number Of Ingredients 9
Steps:
- Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
- Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
- Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
- Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.
Nutrition Facts : Calories 414 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium
RICH VEGAN KHEER (INDIAN RICE PUDDING)
An Indian friend of mine gave me a recipe for kheer and I've adapted it to make it vegan. The original recipe calls for whole milk and heavy cream. I've made this several times for vegan bake sales and gotten wonderful compliments about it. I hope others enjoy the adaptation!
Provided by LORIKAE
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Pour rice milk over the rice. Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 5 minutes.
- Increase heat to medium and add coconut milk, soy creamer, sugar, and cardamom. Bring back to a boil. Reduce heat to low once again and simmer until thickened, 5 to 10 minutes.
- Remove from heat and stir in raisins and pistachios. Adjust flavoring and sugar to desired strength and serve hot or cold.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 48.8 g, Fat 11.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 56.6 mg, Sugar 15 g
KHEER (INDIAN RICE PUDDING)
My sisters recipe. The rose water and coconut give it such a delicate flavor, the perfect palate cleanser for a spicy Indian meal! For Zaar World Tour 8
Provided by pammyowl
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
- Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.
Nutrition Facts : Calories 832.7, Fat 35.7, SaturatedFat 26.5, Cholesterol 17.1, Sodium 116, Carbohydrate 122.4, Fiber 3, Sugar 92, Protein 10.7
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