Creamy vegan rice kheer recipe in four easy steps

What comes to your mind when you hear the word kheer? The richness? The smooth texture? The range of tastes in each mouthful- savoury, sweet, then savoury again?

Every recipe has a lesson to teach. Contrary to popular belief, dairy-free takes on traditional desserts are just as addictive as their dairy filled counterparts (and maybe even more), while being better for you and the planet!

So here's a quick, easy plant-based version of a desi favourite that can be made in just four steps. Share this recipe with anyone who thinks vegan kheer tastes boring! 

[serves 4]

Ingredients:

• 1 cup basmati brown rice

• 3 cardamom pods or 1/2 teaspoon cardamom powder

• 2 cups water

• 2 cups One Good Mylk

• 2 teaspoons cinnamon

• 1/3 cup raisins

• 2 tablespoons date syrup

• Chopped pistachios/ cashews/ almonds (optional)

Procedure:

• Cook the rice as you normally would, in the two cups of water, with the cardamom pods.

• Stir in all the remaining ingredients and simmer for a while.

• Let it cool and then refrigerate.

• Top with chopped nuts and serve.