This delicious and easy-to-make rice kheer recipe is perfect for toddlers and toddlers-at-heart! This traditional Indian sweet is a creamy rice pudding, flavoured with cardamom and nuts. We’ve made it extra special for toddlers, using natural coconut milk and natural sweeteners such as jaggery. It’s creamy, nutty taste is sure to be a hit with little ones and will provide them with a much needed energy boost. Try this recipe on your toddler and add an extra special touch to your next toddler recipe in Australia.

General Information

Serves: 4

Keywords: rice kheer, dairy free, vegan

Calories: 370

Protein: 13g

Carbs: 63g

Fat: 5g

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Ingredients

• 2 cups (400g) of white rice
• 2 litres of coconut or almond milk
• 1/2 teaspoon of ground cardamom
• 1/8 teaspoon of ground cloves
• 2 teaspoons of ground cinnamon
• 1/2 of a teaspoon of ground nutmeg
• 4 tablespoons of melted vegan butter
• 2 tablespoons of maple syrup

Directions

1. Start by prepping your ingredients. Wash the rice and drain it.

2. In a large saucepan, melt the vegan butter.

3. Add the washed rice to the pan and sauté it until slightly brown.

4. Pour in the coconut or almond milk and bring it to a simmer.

5. Reduce the heat and add the spices - the cardamom, cloves, cinnamon, and nutmeg.

6. Simmer for 25 minutes, stirring occasionally, until the rice is cooked through.

7. Lastly, stir in the maple syrup for added sweetness.

Recommended Sides

This traditional Indian dessert pairs great with a number of things. If you’re feeling adventurous, try serving it with roasted pistachios, fresh fruit, or a dollop of vegan yogurt.

Or, if you’re like James and would rather keep dinner as simple as possible, a scoop of vanilla ice cream never goes amiss!