Saffron Breakfast Kheer

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 4 फरवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This saffron breakfast kheer is a fragrant, plant-based twist on the classic Indian rice pudding. Infused with warming cardamom, ground ginger, and delicate saffron threads, this vegan dish offers a sophisticated start to the day. The use of long-grain brown rice provides a satisfying, wholesome texture, while the blend of soaked cashews and almonds creates a rich, dairy-free creaminess that rivals any traditional recipe.

Ideal for a slow weekend brunch or a comforting weekday treat, this nutritious breakfast is naturally sweetened with golden honey and dried raisins. The addition of fresh lime zest and toasted coconut flakes provides a bright, aromatic finish that balances the earthy spices perfectly. It is a wonderful alternative to porridge for those seeking a protein-rich, heart-healthy meal that feels truly indulgent.

Ingredients for Saffron Breakfast Kheer

190g (150 g) long-grain brown rice
140g (100 g) cashew nuts
50g (50 g) blanched almonds
1075ml (1 L) almond milk (I use unsweetened)
6 cardamom pods
100g (100 g) raisins (I use golden ones)
1/4 teaspoons ground ginger
A pinch of saffron threads, soaked in 3 1/2 tablespoons (50 ml) boiling water (optional)
1 small cinnamon stick
2 tablespoons vegan honey
The zest of 1 unwaxed lime
A small handful of toasted coconut flakes

How to make Saffron Breakfast Kheer

Soak the rice in one bowl and the cashews and almonds in another in cold water for at least 30 minutes but ideally overnight.

In the morning, drain the rice and put it into a saucepan with the milk and 475ml (500 ml) of cold water and bring to a simmer. Cook for 20 minutes at a gentle bubble until the rice has puffed up and the liquid is beginning to thicken.

Meanwhile, drain the nuts and finely chop them—you can do this in a food processor if you like. Bash the cardamom pods in a mortar with a pestle, spice grinder, or mixing bowl with rolling pin and remove the fragrant seeds, then discard the pods and grind the seeds until you have a powder.

After 20 minutes add the nuts, raisins, spices, and honey to the rice and cook for another 15 minutes until thick and creamy, somewhere between rice pudding and porridge. You want to reach the sweet spot where the rice is soft, with very little bite, and the kheer is creamy but not too thick. If it looks like it is thickening too fast, turn the heat down and add a little boiling water from the kettle. Serve spooned into bowls with the lime zest and coconut flakes on top; if you have a sweet tooth, you could add a little extra honey on top.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.