A few weeks ago I made a kheer inspired vegan rice pudding and a lot of people asked for the recipe. When I got out all the materials to make it again, I had completely forgotten how I made it the first time! So this recipe is a version of the original and perhaps eventually I will make another recipe for that one as well.

Kheer is one of my favorite Indian dishes, a simple rice pudding. This vegan version so so easy to make.

Ingredients:
Cooked (leftover) rice.
Light coconut milk
Cardamum
Nutmeg
Sugar
Thai ginger
Vanilla extract
Saffron

Equipment:
Medium sized pot
Spoon
Knife

In a pot, combine coconut milk, spices and a small chunk of ginger, chopped. Add rice and cook over low heat until mixture starts to thicken. Once desired thickness serve warm or cold. I garnished mine with a simple fruit compote but I like it just as well plain.

A few notes:
-I used batsmati, but you can use any leftover rice you have at hand.
-Saffron was in my original recipe, not the one pictured here, but I included it here bc I thought it added quite a lot.
-I used whatever sugar I had to hand, but you can use maple syrup, agave, coconut sugar, etc… You can also use only a smidgen of sugar to make this a more breakfast friendly recipe.

Using leftover rice, coconut milk out of a can, and bulk spices make this recipe low waste. I really love that this recipe is super creamy even though it’s vegan and I appreciate that it’s not overly coconut flavored.

What are your favorite simple dishes that use left overs?