This is a healthy version of rice pudding using unsweetened coconut milk and Stevia to sweeten it. You can use brown rice or basmati – I use long grain brown. This recipe is from Healthy Slow Cooking. This is definitely toddler approved!
Vegan Slow Cooker Kheer
- 1 cup long grain brown rice
- 6 cups nondairy milk (I used So Delicious Unsweetened Coconut milk)
- 1/2 cup golden raisins
- 1/2 cup slivered or chopped almonds (pistachios and/or cashews work great too)
- 1 teaspoon cardamom
- sweetener to taste – I used about 1/8 tsp Stevia – you can use agave, regular sugar, brown rice syrup, etc.
Place all the ingredients except for your sweetener of choice into a 3 1/2 to 4 quart slow cooker. (Double the recipe if you have a larger slow cooker.)
Cook on low for 4 to 5 hours or on high for about 2 1/2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Add sweetener and stir in. Then taste and add extra sweetener if you feel that you need it. (If you are using stevia I would recommend adding 1/8 teaspoon at a time. Just a little too much and it becomes bitter.)
The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!Tags: Almond, breakfast rice pudding, cardamom, coconut milk, Cook, healthy rice pudding, Kheer, long grain brown rice, Rice, Slow cooker, Stevia, Sugar substitute, unsweetened, vegan slow cooker