Exquisite Vegan Pakistani Kheer with Saffron Infused Coconut Whipped Cream

Allergens

Tree Nuts (Almonds and Pistachios)

Ingredients

• 1 cup Arborio rice
• 4 cups almond milk
• 1/2 cup coconut sugar
• 1/2 teaspoon ground cardamom
• Pinch of saffron threads, crushed
• 1/2 cup chopped pistachios and almonds
• 1 can full
• fat coconut milk
• 1/4 cup cornstarch
• 1/4 cup cold water
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a large saucepan, combine Arborio rice, almond milk, coconut sugar, cardamom, and saffron threads. Bring to a boil over medium heat, then reduce heat to low and simmer for 20 25 minutes, stirring occasionally, until the rice is cooked and has absorbed the liquid.
2. In a small bowl, whisk together cornstarch and cold water to create a slurry. Set aside.
3. Remove the saucepan from heat and gently stir in the chopped pistachios and almonds. Allow the mixture to cool for 5 minutes.
4. Slowly add the cornstarch slurry into the rice pudding, stirring continuously to prevent lumps. Return the saucepan to low heat and cook for an additional 2 3 minutes, or until the pudding thickens slightly.
5. In a separate bowl, whisk together full fat coconut milk, vanilla extract, and a pinch of salt. Set aside.
6. Remove the rice pudding from heat and let it cool to room temperature. Once cooled, gently fold in the coconut mixture until fully incorporated.
7. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
8. To serve, garnish with additional chopped nuts and a sprinkle of crushed saffron threads.

Chef’s Insight

Using Arborio rice instead of traditional basmati rice adds a creamy texture to this vegan pudding.

Notes

For an additional touch, serve with a side of fresh seasonal fruit or a dollop of coconut whipped cream.