Creamy Vegan Rice Kheer Desserts

In our home, this is known as Bodhi’s Kheer because it’s my boy’s favourite pudding. To adapt it for his little tum, I’ve cut out traditional refined sugar from the recipe and replaced it with low GI agave nectar. The addition of golden sultanas also lend a juicy sweetness to the overall dish. He loves it. Oat milk and dairy milk can be used interchangeably in the recipe, and this is something I do often. Having said this, I find the oat milk version to be much lighter and so recommend seeking it out for a delicious spiced rice pudding.

What kind of rice should I use for this Creamy Vegan Rice Kheer?

Traditionally, Kheer is made with basmati rice and not short-grain pudding rice. It can be made directly from washed and soaked aged basmati or with leftover cooked rice (less creamy than the former). Basmati rice makes a huge difference to the flavour of the Kheer and is what differentiates it from traditional western rice pudding recipes.

So which rice should I use?

Controversial disclosure: My recipe for Creamy Vegan Rice Kheer uses a 70/30 combination of aged basmati and short-grain pudding rice. Not only does this add the fragrance of traditional Kheer, it also ensures a level of creaminess that makes me weak at the knees. Having said this, feel free to mix things up by using 100% basmati or 100% short-grain rice if you like. There are no hard and fast rules, only personal preferences. After all, the rice is just a carrier for copious amounts of milk and/or cream in any rice pudding recipe.

Can I used other plant milks to make Creamy Vegan Rice Kheer?

Yes! While I find oat milk to be the closest match to dairy milk, you may prefer to use almond milk, rice milk, pea milk, hazelnut milk or even cashew milk in this recipe. You can also use soy milk but be aware that it will alter the flavour slightly. Ultimately, you can use any combination of plant milk to make this dish. Just be sure it’s an unsweetened one! Note that most oat milks are not certified as gluten free so if you are avoiding gluten, try a nut milk. Soy milk or rice milk marked nut free are great if you are avoiding nuts.

How long do I need to cook this kheer?

45 minutes, low and slow with a lid on to ensure each grain of rice swells to twice or even thrice its size. A lid ensures a skin does not form on top. The long cooking time also means the natural starch from the rice has a chance to thicken the kheer while the spices develop their aromas and colours. The finished kheer will be golden from the saffron and speckled with black and cardamom vanilla seeds.

Can I make this recipe ahead of time?

Yes. In fact, this kheer tastes even better the next day. The spices and aromas have a chance to develop as the kheer chills. This infused the milk and cream with even more flavour. After a day, you will also notice the fragrance of the rice, vanilla and rosewater deepens.

Ingredients you’ll need to make Creamy Vegan Rice Kheer

Aged basmati riceShort-grain pudding riceOat milkPlant-based cream (such as oat cream)Golden sultanasAgave nectarGreen cardamom podsSaffronVanilla bean paste (or vanilla extract), optional for enhanced flavourRosewaterSlivered almondsDried rose petals