This healthy version of rice kheer uses brown rice and jaggery, instead of sugar. Brown rice is rich in fibre and is a good source of manganese and selenium. Jaggery is rich in iron and is definitely a better choice than sugar. This is a vegan version of kheer made by replacing dairy with coconut or almond milk.

Ingredients

• Brown rice – 2½ tbsp
• Jaggery – ⅓ cup
• Coconut or almond milk – 2 cups
• Cashew nuts, pistachio, almonds –1 tbsp each, roasted and chopped
• A pinch of ground cardamom powder

Preparation method

1. Grind brown rice coarsely like rava and soak it in ¼ cup of water for 1 hour. Cook brown rice until soft.
2. Dissolve jaggery in little water and filter it to remove impurities.
3. Combine milk and cooked rice in a pan and cook on low flame, keep stirring to avoid curdling. Do not boil the milk.
4. Add jaggery water, cardamom powder, mix well and switch off the flame.
5. Garnish with nuts and serve either warm or cold.

Note: Jaggery water should be at room temperature.

The post This brown rice vegan kheer is to die for appeared first on Complete Wellbeing.

This kheer (rice pudding) uses coconut milk and coconut water which, together with foxtail millet, make it a rather healthful dessert. Try it and let us know if you enjoyed it.

Serves 4

Ingredients

• 1½ tbsp foxtail millet / kangni
• 150ml thick coconut milk
• 40ml coconut water
• 400ml water
• 1 tsp cardamom powder
• 2 tbsp condensed milk
• Chopped almonds, cashews and raisins for garnishing

Preparation Method

1. Wash and soak millet in enough water for 20 minutes. Heat a pan with 400 ml water. Once it starts boiling, add drained millet to it.
2. Once millet is cooked, add coconut water and stir well. Add cardamom powder.
3. Add coconut milk and switch to low flame. Stir well and cook for five minutes. Add condensed milk and cook for another 3 – 5 minutes.
4. Switch off the flame. Add chopped nuts and raisin. Stir well. Serve it hot or cold.

The post Foxtail millet kheer in coconut milk appeared first on Complete Wellbeing.