Vegan Chai-Spiced Kheer Recipe
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
