Vegan Rice Kheer Pudding Recipe: A Creamy, Plant-Based Twist on a Classic Indian Dessert

Kheer (or chawal ki Kheer in Hindi) is a classic Indian rice pudding loved in many Indian households. It’s the one dessert I always ate growing up in India, especially if there was a celebration. My Indian rice Kheer recipe, with just a few key ingredients – milk, rice, sugar, and spices — is a straightforward and easily accessible comforting dessert in any home. Kheer is delicious and SO easy to make; this vegan Kheer version is no exception, substituting the dairy with a delightful combination of coconut milk, almond milk, and even oat milk if that is what you have on hand. The result is a decadent rice pudding topped with fragrant saffron, cardamom, and chopped pistachios. Yum!

This vegan Kheer recipe is a must-try for all the rice pudding/Kheer lovers out there! I’m so excited for you to dive into this culinary journey. 

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Vegan Rice Kheer Pudding Recipe: A Creamy, Plant-Based Twist on a Classic Indian Dessert

5 from 1 vote

This vegan Kheer, a delicious Indian rice pudding, is now available in a vegan version with simple ingredients. It is one of the quintessential Indian desserts. Try my decadent vegan Kheer dessert!

Servings: 10

Prep Time: 25 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 15 minutes mins

Ingredients 

• ¼ cup basmati rice, brown rice is an option as well
• 1 teaspoon coconut oil or vegan butter, (avocado oil or vegan butter are options as well; I prefer the Miyoko’s Creamery brand)
• 3 green cardamom pods, (slightly crushed) or cardamom powder or cardamom seeds
• 1 ½ cups almond milk, (unsweetened) (homemade almond milk, vegan milk, cashew milk, non-dairy milk, plant-based milk, or soy milk are options as well)
• 1 ½ cups coconut milk , (unsweetened)
• 5 tablespoons coconut sugar, (brown sugar, agave nectar, date syrup, maple syrup, or use your sugar of choice here)
• 3 tablespoons chopped nuts, (pistachios, cashews, almonds)
• 2 tablespoons black or golden raisins , (optional)
• 1 pinch of saffron , (crush saffron strands and add to 1-2 tablespoons of warmed almond milk) or crush saffron strands and add 1-2 tbsps warm almond milk)

Instructions 

• Rinse the basmati rice until the water turns clear, then soak the rice in water for 20 minutes. Drain the rice using a colander and set aside.
• Heat a heavy-bottomed pan on medium heat. Add one teaspoon of coconut oil or vegan butter, the drained rice, and the crushed green cardamom pods, mix well, and cook for another minute.
• Add the almond milk and coconut milk to the pan and stir well. Set the heat to medium-high and let the milk come to a boil.
• Once the milk comes to a boil, lower the heat to low and let the Kheer cook for about 25 minutes on low heat, stirring every 2 minutes or so. The milk will reduce considerably after 25 minutes, the Kheer will look thick, and the rice will be cooked through. (If you want super-thick vegan Kheer, cook for 15 more minutes.)
• Add coconut sugar, chopped nuts, raisins, and saffron mixed with milk, then cook for another 5 minutes. (Don't worry if your Kheer doesn't look very thick at this point; it will continue to thicken as it cools down.)
• Let the Kheer cool completely and serve immediately, or store it in an airtight container in the fridge for 3-4 days or in the freezer for three months.

Pro Tips & Meal Prep Ideas

• I’ve seen Kheer made with other creative alternatives like cracked wheat and tapioca pearls. You could also try grain-free options: shredded carrots, finely chopped sunflower seeds and almonds, and even vermicelli.
• Fun vegan Kheer toppings are sliced almonds, toasted cashews, or coconut flakes to add crunch and texture.
• Let the vegan Kheer cool completely and serve immediately, or store it in an airtight container in the fridge for 3-4 days or in the freezer for three months.

What are some of your favorite Indian desserts? Leave a comment below and follow us @veggiecurean for more delicious recipes!

BON APPÉTIT!

WHAT IS THE DIFFERENCE BETWEEN KHEER AND PHIRNI?

Phirni is a popular choice in North India. It is a rice pudding that is said to have originated in ancient Persia during the Mughal dynasty and was later introduced to India, like my vegan Kheer, phirni, or firni, which is also made with milk, sugar, cardamom, saffron, and sometimes vanilla and rose water. The difference is that Kheer is traditionally made with whole long-grain basmati rice. In contrast, phirni uses ground rice, which gives a smooth and creamy texture. Ground rice is a thickening agent when combined with milk and cooks faster than Kheer because there is less milk to boil. Additionally, phirni tends to be served chilled, whereas Kheer can be served hot or chilled.

WHAT DOES KHEER TASTE LIKE?

That’s easy! The most delicious rice pudding! Kheer is the ultimate comfort food in South India and is a staple dessert worldwide, making the variety possibilities endless. While “pudding” may be off-putting, you must be open-minded about trying Indian Kheer. Classic Southern-style pudding tends to be thick and creamy. In contrast, Kheer is a bit looser and relies upon add-ins like raisins, nuts, and spices like cinnamon, cardamom, and saffron. The beauty of Kheer lies in its adaptability, allowing you to experiment with additional flavors and textures. 

In my vegan Kheer recipe, the milk and basmati rice is slowly cooked down, which means they are simmered over low heat until they thicken and the flavors concentrate. This process is further enhanced by adding coconut sugar and traditional spices. The basmati rice provides a mellow base, but don’t let that fool you into thinking it’ll be bland! This rich and velvety rice pudding will have you coming back for seconds…maybe even thirds! The only problem is to make extra because you will see the bottom of the pan in no time… don’t say I didn’t warn you!

IS KHEER EATEN HOT OR COLD?

What’s impressive about this yummy Kheer vegan recipe is the difference in taste when served hot or chilled. It’s really a personal preference—many like it straight from the refrigerator; others like it hot off the stove. Well, why should you have to choose? If you make vegan Indian Kheer and somehow there are leftovers (which does not happen in my house!). Enjoy it warm immediately after making it, and then have some cold Kheer for a snack the next day. It’s heavenly either way! I like serving it in individual glasses or small bowls and topping it with coconut flakes or some toasted almonds, which makes a gorgeous presentation just because of any special occasions approaching.

WHICH RICE SHOULD I USE TO MAKE KHEER (Indian Rice Pudding)?

In India, when we talk about classic Indian Kheer, we generally refer to the traditional way of making Kheer with long-grain basmati rice. You can also use short-grain rice or medium-grain rice such as Arborio. Arborio is an excellent alternative to basmati because it’s high in amylopectin starch, providing creaminess to any dish you use (think risotto).

I’ve seen Kheer made with other creative alternatives like cracked wheat and tapioca pearls. You could also try grain-free options: shredded carrots, finely chopped sunflower seeds and almonds, and even vermicelli.

WHAT INGREDIENTS DO I NEED TO MAKE KHEER ( AKA Indian Rice Pudding)?

• Basmati Rice: White basmati rice is the main ingredient and is traditionally used, but if you want to use brown basmati rice, just cook the rice in water about 30 minutes ahead of time, then follow the recipe directions above, starting with step 2.
• Coconut Oil or Vegan Butter: Kheer is usually made with ghee, so coconut oil is the best vegan swap here.
• Coconut sugar: I use coconut sugar for pretty much everything! It’s the healthiest vegan sugar, from desserts to balancing savory dishes. You can use more or less sugar; having the versatility to adjust the amount of sugar is impressive.
• Green Cardamom Pods: Use the seeds inside and the pod itself in the Kheer. Slightly crush it with the flat part of your knife.
• Nuts (Pistachios, Cashews, Almonds): Crushed nuts add texture to the Kheer.
• Saffron: You only need a few strands of saffron and some warm milk to dissolve the crushed strands.
• Vegan Milk: I use almond and coconut milk in equal portions, but you could also use 4 cups of almond milk thickened with ¼ cups of cashews in a blender. (The key to Kheer is to cook it on low heat and stir often; otherwise, your milk will burn fast. Don’t worry about the high milk-to-rice ratio (4:1/2), though; it’ll thicken during the cooking process AND even when it’s cooling.)

If you love this Kheer recipe, you should try my other vegan Indian desserts! A staple on any occasion in India, Besan Ladoos are ball-shaped sweets made from chickpea flour, nuts, coconut, spices, and coconut sugar. Another one of my favorites is Burfi, a dessert similar to fudge but slightly earthier and traditionally made with some combination of milk, sugar, ghee, and flavorings. My vegan version is made from semolina, coconut flour, and chopped nuts — you won’t even be able to tell the difference!

Well my fellow rice pudding/kheer lovers, this recipe is for you! I can’t wait for you to try it. Please feel free to leave a comment below and tell me how you served this dish!