Plant-Milk Rice Kheer
Creamy rice kheer made with soy or oat milk, cardamom, and nuts for a dairy-free celebration dessert.
Kheer is a festival and Sunday staple. Soy milk gives more protein and body; oat milk is naturally sweeter; a splash of coconut milk at the end adds richness without dairy.
Slow simmering reduces the milk and softens the rice into the classic texture. Do not rush it on high heat.
Nutrition
Per 1 bowl (one-fourth recipe)
- Calories
- 260 kcal
- Protein
- 9 g
- Carbs
- 38 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary
plant based · gluten free · no onion no garlic
Protein sources
soy milk · nuts · rice
Ingredients
- 11/4 cup Short-grain Rice
- 21 liter Soy Milk or Oat Milk (unsweetened)
- 31/4 cup Jaggery or Sugar (adjust)
- 44–5 Green Cardamom pods, crushed
- 52 tbsp Chopped Almonds and Cashews
- 61 tbsp Raisins (optional)
- 7Pinch of Saffron (optional)
- 81/4 cup Coconut Milk to finish (optional)
Instructions
- 1
Wash rice and soak 15 minutes. Drain.
Jaggery can curdle some plant milks if boiled hard. Melt it in at the end.
- 2
Bring plant milk to a gentle simmer. Add rice and cardamom.
Stir frequently so rice does not stick to the bottom.
- 3
Cook on low, stirring often, 30–40 minutes until rice is soft and kheer thickens.
Kheer thickens more as it cools; keep it slightly looser than your final target.
- 4
Add jaggery after turning heat very low (or off briefly) so milk does not split.
Saffron soaked in 1 tbsp warm milk gives better color.
- 5
Stir in nuts, raisins, saffron, and coconut milk. Serve warm or chilled.
Chilled kheer is excellent the next day for festival prep.
Grain swaps
- Sabudana kheer with soaked tapioca pearls.
- Vermicelli (seviyan) for a faster festival sweet.
- Quinoa or millets for a modern twist.
Sweetener and richness
- Dates blended into the milk instead of sugar.
- More coconut milk for a richer Diwali bowl.
- Less sweetener and more cardamom if serving after a heavy meal.