VEGAN RICE PUDDING
by @doctorbowl
When I was a child I would look forward to any special occasion as I knew my mum would make a MASSIVE pot of indian rice pudding aka kheer. It was so thick and creamy, I could have eaten 10 bowls ?
I’m not going to lie, this recipe doesn’t taste exactly like my mums, as I didn’t add any cream or whole milk, but it does taste pretty damn good! Plus it’s vegan and only requires 4 ingredients…
ENJOY!
DB x
INGREDIENTS
▪️1½ cups cooked short grain white rice
▪️1 cup full-fat coconut milk
▪️½ cup water
▪️2 tablespoons maple syrup
▪️3 green cardamom pods, crushed and shelled
METHOD
▪️Combine all of the ingredients in a saucepan over medium-low heat.
▪️Bring it to a slow boil and stir occasionally while the kheer thickens and the rice absorbs the coconut milk.
▪️Remove from heat after 7 to 10 minutes
▪️Top with pomegranate, pistachios and coconut flakes.