Vegan Kheer or Indian Brown Rice Pudding- No Sugar added

Kheer was one of my favorite desserts growing up. I just couldn't wait for the soothing, icy cold kheer, especially after spicy Indian meal. Kheer is thinner in consistency than the traditional American rice pudding. You can adjust the consistency according to your liking. It is also delicious served warm on a cold night. There are many variations of kheer, but it mainly consists of rice and milk, cooked with warming spices and chopped nuts. I added sweet potato to this recipe - I know its unusual - but it adds sweetness and creaminess to the dish without adding any sugar. You may choose to omit a certain spice or add your own twist (saffron, nutmeg, etc). Keep in mind that the kheer will thicken as it cools and taste sweeter when warm, so if you plan on serving this dessert cold, add some more agave or top the chilled pudding with some honey. 

Vegan Kheer

Ingredients:
1Tbsp. coconut oil or margarine.
2 Tbsp. golden Raisins
2 Tbsp. chopped mixed unsalted nuts (almonds, pistachios, cashews)
2 Inch piece cinnamon stick
1.5 cup brown basmati rice(or any long grain brown rice) - cooked until al-dente
4 cups non-dairy milk (I used almond milk, but rice or soy milk would work as well)
1 cup sweet potato - peeled and grated
1 pinch salt
2 Tbsp. agave nectar, maple syrup or honey - or to taste
1 pinch cardamom powder
1 tsp. vanilla extract
Almond and pistachio slivers to garnish


Directions:
In a heavy sauce pan, heat the coconut oil on medium low heat until hot but not smoking. Add cinnamon stick, nuts and raisins and saute until nuts get a very light brown color. Add rice, soy/almond milk, salt, sweet potato, and agave nectar. Bring to a boil and simmer for 20 to 25 minutes. Let it cool for about 15 min or until just warm and then stir in the vanilla and cardamom powder. Discard the cinnamon stick, and serve garnished with slivered nuts and a sprinkling of cardamom powder.


Alternatively, you can chill the pudding in individual ramekins. Cover with plastic wrap making sure it is touching the surface of the pudding, to avoid the formation of a skin. Chill for at least 2 hours and garnish with nuts and some more cardamom powder right before serving.