Indian Rice Pudding (Vegan, Gluten-Free)

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.

  • Serve chilled.

This is one of my favorite Indian desserts. You can also enjoy it warm on cooler evenings. I hope you enjoy it!