Bengali Kheer (Rice Pudding)
From: Persian, via fatfreevegan.com
Here's an Indian pudding I made, I love it, you don't really have to use white sugar I don't think, another better sweetener could be used I think, maybe even maple syrup.
- 6 cups soy milk
- 1/4 cup rice
- 1/2 cup raisins
- 1/4 teaspoon cardamom powder
- 1/2 bay leaf
- 1/2 cup turbinado (or white) sugar
In large saucepan combine milk, rice, and bay leaf. Cook on high heat for 15 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 40 more minutes until it thickens. Remove bay leaf and add sugar, raisins, and cardamom. Refrigerate until cold. The kheer will thicken as it cools. Serves 4.
Adapted from a recipe in The Higher Taste, published by the Krishnas.
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