This is my vegan take on kheer, Indian rice pudding. Serve it for dessert at your next curry night, or wake up early to make as a special breakfast. For a tasty (and colorful!) variation, stir in a bit of pureed pumpkin or carrot as it simmers. Dried, chopped jujubes would make for a nice Korean addition, as well.
Ingredients (serves 4-5)
1 cup brown rice, rinsed well
1 cup coconut milk
4 cups almond milk (or more if needed)
1 handful raisins and/or chopped dates (plus more for topping)
1 handful cashews (plus more for topping)
3 tablespoons pumpkin seeds
7-8 cardamom pods, crushed
3 tablespoons honey (or to taste)
In a large pot, heat the almond milk over medium heat. Just before the milk reaches a boil, turn the heat to low and add the rice. Simmer for 20 minutes, stirring occasionally. Stir in the coconut milk, the crushed cardamom, and the cashews (more almond milk can also be added at this time if needed), and continue simmering for 20 more minutes, or until the rice is very tender. Turn off the heat, and stir in the honey, along with the raisins and/or the chopped dates.
Divide the kheer into bowls, and top with pumpkin seeds. More raisins and cashews can also be added, if desired, along with more honey.