Vegan Rice Kheer

Ingredients

For 6 portions

• 🍚 70g basmati rice (dry)
• 🥛 900ml soy drink
• 🥥 200ml coconut milk, canned
• 🏺 10ml coconut oil
• 🍚 80g sugar
• 🌿 2g cardamom
• 🌿 0.1g saffron
• 🌰 20g almonds
• 🌰 15g pistachio nuts
• 🍇 20g sultanas

Method

1. Rinse the rice and soak for 20 minutes, then drain.
2. Warm a few spoonfuls of the soy drink and soak the saffron in it.
3. Heat the coconut oil in a large, heavy pan and stir the rice in it for 2 minutes.
4. Add the rest of the soy drink and bring to a gentle boil, stirring. Lower the heat and simmer for 30 to 35 minutes, stirring often, until the rice is very soft and the liquid has reduced. Plant drinks catch more easily than milk, so keep the heat low.
5. Lightly crush the rice against the side of the pan with the spoon to make it creamier.
6. Stir in the coconut milk, sugar, ground cardamom, saffron mixture and sultanas and simmer for 5 more minutes.
7. Stir in most of the chopped almonds and pistachios. The kheer thickens as it cools.
8. Serve warm or chilled, topped with the rest of the nuts.