Plant-Milk Rice Kheer
Creamy festive rice pudding with soy or oat milk, cardamom, and nuts. 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 rice into the classic texture—do not rush 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.