Vegan Chai-Spiced Kheer Recipe
This healthy version of this traditional Pakistani creamy rice pudding makes a delicious dessert or weekend breakfast. Brown rice is an excellent source of dietary fibre and slow-release complex carbohydrates for sustained energy.
Serves: 3-4
GF, VG
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Vegan Chai-Spiced Kheer Recipe
This chai-spiced kheer recipe offers a healthy version of the traditional Pakistani creamy rice pudding — a delicious dessert or weekend breakfast.
Servings
Prep time
Cook time
Recipe
Ingredients
- 4 cups coconut milk
- 1 cup brown uncooked jasmine rice, rinse well
- 1 tsp vanilla essence
- ¼ tsp cardamom
- 1 tsp cinnamon
- ½ tsp ginger
- 3 tsp coconut nectar or maple syrup
- Handful roughly chopped nuts such as pistachio, almonds, roasted cashews
- Sliced dates or raisins, to top
Method
- Bring coconut milk to the boil then add rice, vanilla, cardamom, cinnamon and ginger.
- Cook with the lid on for 45 mins, stirring occasionally. Add extra coconut milk or water if needed.
- Add the coconut nectar and nuts and stir. Simmer for another 5 mins.
- Serve topped with dates or raisins and more nuts.
- Tip: Soak the rice overnight to speed up its cooking time and increase its digestibility.
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