A delightful plant-based version of the classic Indian rice pudding, Kheer, made with oat milk and coconut sugar. This recipe is perfect for celebrations like Holi and offers a rich, creamy texture with flavors of cardamom and rose water.
1. Soak the rice for at least 1 hour. Drain and spread out on a kitchen or paper towel, pat down, and let sit until dry.
2. Transfer the rice to your food processor and pulse a few times until the rice is broken. It shouldn’t be completely pulverized—keep some texture!
3. In a small to medium pot over medium heat, add the oatmilk. When the oatmilk starts to boil, add the rice and cook until the rice is soft and mushy, stirring occasionally throughout the cooking process.
4. Once the oatmilk has reduced and the rice is soft, add in the sugar and cook until the kheer has reduced and the rice is creamy, about 5 minutes.
5. Now add in the cardamom and rose water. Simmer until the desired thickness is achieved. Remove from heat.
6. I like to serve my kheer chilled, but you can also serve immediately. Garnish with the roasted nuts. Enjoy!
