Pink Rice Pudding
This sweet dish is inspired by kheer although it’s both nut-free and dairy-free. I’ve added a touch of Rooh Afza Sharbat (rose syrup) and coconut flakes, which gives it a sweetness that is not overwhelming. This is a delicious, gluten-free dessert that doesn’t require much prep and is easy to make. The pink color comes from the sharbat, much like how turmeric brings a bright yellow color to most any dish. Personally, I like this best without nuts. But you can definitely add your choice of ground nuts for a crunchier version.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Pink Rice Pudding
Ingredients
- ½ cup Basmati Rice
- 1 cup Water
- 2 cups Plant-Based Creamer
- ½ cup Brown Sugar
- ¼ cup Coconut Flakes
- 1 tsp Rooh Afza Sharbat
Instructions
- Bring water to boil, then add rice. Reduce heat to low-medium. Cook for about 10 minutes or until water is dissolved.
- In a separate pot, bring the creamer to boil. Add cooked rice and sugar. Mix and mash rice and keep stirring on medium heat until it reaches a creamy texture (approximately 7 minutes). Remove from heat.
- Let cool, then stir in coconut flakes and sharbat.
- Transfer rice pudding to a glass container and refrigerate. Serve chilled.