This dessert is inspired by Kheer, a classic Indian dessert. This dish is enjoyed cold on a warm summer night. We have adapted it to make it vegan friendly.
2 c oat milk
2 c coconut milk
1/4c basmati rice
4 tbsp coconut sugar
2 tsp cardamom powder
A few strands of safron
Optional: ground pistachios, slivered almonds, raisins
Rinse the rice in water. Soak Basmati rice in water for at least 30 minutes
In a small bowl, soak the saffron strands in 1-2 tbsp of water.
Add plant based milk, cardamon, and coconut sugar to a pot. Bring to a gentle boil.
Drain the rice and add to the simmering milk. Simmer for around 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Stir in saffron mixture.
Stir in any desired toppings, or you can serve them sprinkled on top.
Allow the mixture to cool, and then place it in the refrigerator.
This is one of my favorite Indian desserts. You can also enjoy it warm on cooler evenings. I hope you enjoy it!