Indian Coconut Milk Rice Pudding Kheer – with Carrots & Pistachios ( Vegan)

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This easy Indian Rice Pudding with carrots and pistachios (Kheer) is one of my favorite vegan soul food recipes. Serve it for dessert or breakfast!

How to make Vegan Indian Rice Pudding (Kheer) with Carrots & Pistachios

We simply cook some basmati rice in a mixture of milk and coconut milk, then toss in some grated carrots, raisins and chopped nuts. Like a spoonable carrot cake batter. Just more flavourful and quite a bit healthier.

By adding fennel seeds, cardamom and cinnamon to the milk, the Indian rice pudding gets a homey but yet exotic note. Just the right comforting thing to eat to brighten you up on a rainy day.

By cooking the carrots they release extra sweetness so we can reduce the overall amount of added sugar in this Indian rice pudding dessert.

All in all kheer is really not one of the ultra-rich desserts we sometimes find in Indian cuisine. I like to prepare it at night and have a bowl for breakfast and then again as a TV snack at night.

Note that there are several ways to make this Indian rice pudding:

• Make a vegan and dairy-free Indian rice pudding, by using nut milk. I usually go for a mix of cashew and coconut milk.
• Use cow milk for a vegetarian version.
• The fennel seeds are not everyone’s cup of tea, so if you feel you might not be a fan, leave them out. Same goes for the rosewater.
• Make this Indian rice pudding sugar-free be substituting coconut sugar with stevia.

★ Did you make and love this easy Vegan Indian rice pudding recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

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Indian Rice Pudding with Carrots & Pistachios (Kheer)

This easy Indian Rice Pudding with carrots and pistachios (Kheer) is one of my favorite vegan soul food recipes. Serve it for dessert or breakfast!

Course Breakfast, Dessert

Cuisine Indian

Keyword carrot rice pudding, Indian rice pudding, kheer rice pudding recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 servings

Calories 389 kcal

Author Kiki Johnson

Ingredients

• 700 ml milk nut milk for vegan
• 1 can coconut milk
• 200 g  basmati rice
• 1 tsp fennel seeds
• 1 stick cinnamon
• 5 cardamom pods
• 1 big pinch salt
• 3 grated carrots
• 250 g raisins
• 75 g pistachios
• 50 g coconut sugar or maple syrup
• Optional: 1/4 tsp rose water

Instructions

1. Bring a pot with 500 ml milk, coconut milk, rice, salt and spices to a boil.
2. Reduce the heat and add the grated carrots.
3. Let simmer on low heat for about 25 minutes stirring occasionally and adding the leftover milk in small additions until the rice is cooked and the milk turns into a creamy sauce. Now add the raisins, rosewater and sugar, turn of the heat and let the pudding set a bit.
4. I like my kheer when still slightly warm but it can also be served cold.
5. Serve it with some roasted, chopped pistachios on top!

Recipe Notes

• Make a vegan and dairy-free Indian rice pudding, by using nut milk. I usually go for a mix of cashew and coconut milk. 
• Use cow milk for a vegetarian version.
• The fennel seeds are not everyone's cup of tea, so if you feel you might not be a fan, leave them out. Same goes for the rosewater. 
• Make this Indian rice pudding sugar-free be substituting coconut sugar with stevia.