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If this is possible, I’m tired of ice cream.

I know. It’s only been warm out for like two weeks. But pregnancy does strange things to the taste buds. Don’t hold it against me.

I wanted something sweet and creamy like ice cream, just not ice cream. Plus, it’s nice when the Mister can have dessert, since he has food issues and gluten-free egg-free dairy-free dessert recipes are hard to come by. If I play my cards right, I can even pass this off as tomorrow’s breakfast for him…hmmm…

Kheer!

Never heard of it? Kheer is an Indian dessert – a creamy rice pudding made from sweetened coconut milk and warm spices, raisins and nuts…it’s just what I was in the mood for. And it’s not ice cream.

Oh yeah.

I can’t find it for purchase within 100 miles or so, so I took it upon myself to make some. I’m glad I learned how, because it’s so incredibly easy and it’s made of ingredients I usually have on hand. I can have it whenever I want!

You know you want to make some. Don’t worry, it takes about two minutes to put together, and after a short simmer, it’s done.

kheer rice pudding
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(c) Project Courtney – all rights reserved

 

Dairy-free Kheer Recipe

  • 1 can coconut milk
  • 2c almond milk
  • 3/4c white rice – any variety
  • 3 tbsp sugar
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 handful raisins
  • 1-2 handfuls walnuts, almonds, pine nuts or pistachios

In a medium saucepan, bring coconut milk and almond milk to a boil. Add rice, sugar, cardamom and cinnamon. Simmer until rice is tender and creamy, about 20 minutes. Add raisins and whichever nuts you’ve decided to use. Serve warm or cold.

How easy is that?

It’s June, so I chilled mine. Well, I half-chilled it because I found myself tapping my foot at the fridge, so I just went for it. I can now attest that it tastes incredible whether warm, cold or room-temperature.

 

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