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Indian Rice Pudding with carrots and pistachios

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.