What comes to your mind when you hear the word kheer? The richness? The smooth texture? The range of tastes in each mouthful- savoury, sweet, then savoury again?
Every recipe has a lesson to teach. Contrary to popular belief, dairy-free takes on traditional desserts are just as addictive as their dairy filled counterparts (and maybe even more), while being better for you and the planet!
So here's a quick, easy plant-based version of a desi favourite that can be made in just four steps. Share this recipe with anyone who thinks vegan kheer tastes boring!
1 cup basmati brown rice
3 cardamom pods or 1/2 teaspoon cardamom powder
2 cups water
2 cups One Good Mylk
2 teaspoons cinnamon
1/3 cup raisins
2 tablespoons date syrup
Chopped pistachios/ cashews/ almonds (optional)
Cook the rice as you normally would, in the two cups of water, with the cardamom pods.
Stir in all the remaining ingredients and simmer for a while.
Let it cool and then refrigerate.
Top with chopped nuts and serve.
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