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Vegan Rice Kheer
Desserts • India
How to Make Vegan Rice Kheer (Traditional & Healthy Version)
Vegan Rice Kheer, a dairy-free twist on the classic Indian kheer, is a beloved dessert that brings together the aromatic flavors of basmati chawal (rice), plant-based milk, and warm spices. Traditionally served during festivals like Diwali, Eid, and Janmashtami, kheer is a symbol of celebration and togetherness in India. The vegan adaptation preserves the authentic taste and creamy texture while making it suitable for those who avoid dairy or follow a plant-based diet. This dessert is cherished across India, from North Indian homes where it is known as chawal ki kheer to South Indian kitchens where variations like payasam are prepared. The subtle sweetness, paired with the richness of coconut or almond milk and enhanced by cardamom (elaichi) and saffron (kesar), makes Vegan Rice Kheer a comforting treat. Its simple ingredients and minimal preparation make it ideal for both everyday indulgence and festive feasts. By using natural sweeteners and healthy nuts, this version ensures you can enjoy a guilt-free, nourishing dessert that honors India’s culinary heritage.
Ingredients(for 1 medium bowl (approx. 150g))
- 1/4 cup Basmati rice (chawal)
- 2 cups Coconut milk (use fresh or tetra pack)
- 1 cup Almond milk (badam doodh)
- 3 tbsp Jaggery powder (gur)
- 1/2 tsp Cardamom powder (elaichi)
- a pinch Saffron strands (kesar) - optional
- 5 Almonds (badam, sliced)
- 5 Cashews (kaju, chopped)
- 1 tbsp Raisins (kishmish) - optional
- 1/2 tsp Rose water (gulab jal) - optional
Instructions
- 1
Rinse basmati chawal thoroughly and soak in water for 15 minutes. Drain and keep aside.
15 minutes
Soaking rice ensures even cooking and a creamy texture.
- 2
In a heavy-bottomed pan or kadhai, add coconut milk and almond milk. Bring to a gentle simmer on medium flame.
3 minutes
Stir continuously to prevent the plant milk from splitting.
- 3
Add soaked rice to the simmering milk. Cook on low flame, stirring often, until the rice is soft and the mixture thickens (about 15 minutes).
15 minutes
Use a wooden spatula (karchhi) and scrape the sides for creaminess.
- 4
Mix in jaggery powder, cardamom powder, and saffron strands. Stir until the jaggery dissolves completely.
2 minutes
Add jaggery after rice is cooked to prevent curdling of plant milk.
Why This Dish is Healthy
This Vegan Rice Kheer recipe is a healthy dessert option because it replaces dairy with nutrient-dense plant milks and avoids refined sugar by using jaggery. It contains healthy fats, antioxidants, and essential minerals, making it suitable for those with lactose intolerance or on a vegan diet. The inclusion of nuts and minimal oil ensures a balanced macronutrient profile, supporting heart health and sustained energy.
Vegan Rice Kheer is rich in plant-based proteins from almond and coconut milk, providing healthy fats and dietary fiber. Jaggery adds iron and minerals, unlike refined sugar. Almonds and cashews contribute vitamin E, magnesium, and antioxidants. This dessert is naturally gluten-free, cholesterol-free, and contains no artificial additives. The use of brown rice or jaggery can further boost its micronutrient profile, offering calcium, potassium, and essential phytonutrients. Portion control is key for calorie management.
Pro Tips
- 💡Tip 1: Always add jaggery after the rice is fully cooked to prevent curdling.
- 💡Tip 2: Use freshly ground cardamom for the most aromatic flavor.
- 💡Tip 3: For extra creaminess, mash a few rice grains with the back of the spoon while simmering.
Storage & Serving
Store Vegan Rice Kheer in an airtight container in the refrigerator for up to 2 days. Stir well before serving, and add a splash of plant milk if it thickens. Best enjoyed chilled or gently reheated.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
