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Rice Kheer (with Jaggery)
[Vegan]

NK By: Namrata Edward Kshitij

Author Bio

I’m a Delhi‑based freelancer and blogger who loves to create easy, economical, and tasty recipes... Read More

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Rice Kheer (with Jaggery)

Dairy Free

Vegan

This Rice Kheer (with Jaggery) is so amazing! What could be a better way to finish off a simple home-cooked Indian meal than with a bowl of sweet, creamy, and fragrant rice kheer?

Ingredients You Need for Rice Kheer (with Jaggery) [Vegan]

2/3 cup Basmati rice, soaked in water for 20 minutes & drained
2/3 cup Jaggery powder, tightly packed (substitute with sugar if desired)
4 cups coconut milk
1/2 cup broken cashews, soaked for 4 hours & drained
1 cup water
2 teaspoons coconut oil
2 tablespoons golden raisins, soaked in warm water for 2 hours & drained
2 tablespoons chopped roasted/blanched mixed nuts
1 stick cinnamon (dalchini)
1 pod green cardamom (choti elaichi)
1 big pinch cinnamon powder
1 big pinch cardamom powder
1 small pinch salt

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How to Prepare Rice Kheer (with Jaggery) [Vegan]

Heat oil in a pressure cooker. Add the cinnamon stick, cardamom pod, and soaked rice. Roast for 3-4 minutes over low-medium heat until the rice turns a light golden brown.
Add one cup of coconut milk + one cup of water to the cooker. Pressure cook over low heat for 8-10 minutes. Discard the cinnamon stick and cardamom pod.
Grind the soaked cashews with ½ cup of coconut milk until smooth. Add this paste along with the remaining coconut milk to the cooked rice. Mix well and simmer over low-medium heat for 7-8 minutes, stirring frequently.
Add the jaggery powder/sugar and mix well. Cook for a further 8-10 minutes, stirring frequently until the kheer reaches your desired consistency (it will thicken further after being refrigerated). Turn off the heat.
Add a pinch of salt, cardamom powder, cinnamon powder, raisins, and chopped nuts, and mix well. Serve warm or cold!