Vegan Kheer (Vegan Indian Rice Pudding) Slow Cooker

Making Vegan Kheer from The Indian Slow Cooker Book by Anupy Singla

I made the Kheer, "Rice Pudding", slow cooker style tonight.  Followed the recipe, kind of! This of course is yet another recipe from my most recent favorite Vegan Slow Cooker kick.  From the Indian Slow Cooker by Chicago's own, Anupy Singla.  I used organic brown basmati rice and homemade almond milk which I made in the Vita-Mix.  This recipe was only supposed to take 3 hours which is why I made it because I had an intense sweet tooth and absolutely never get to eat rice pudding since even the vegan versions use sugar.  I used some agave but next time I think I would just put some dates in the blender with water to create a date paste/liquid.  There is a slight discrepancy on the page about cooking it on "high" or "low".

After adding homemade almond milk.
I just put almonds and water in the Vita-mix to make the milk.

Cooking the Kheer for 3 hours on low.

After the 3 hours, the kheer was pretty watery.  I guess it can be kind of liquidy but this was almost a drink.  One place the page says "high" and the other says "low" and of course I used brown rice instead of regular white basmati!  I ended up cooking it on high until it thickened up a bit.  It ended up fine and then thickened a bunch when chilled.  Next time I will try cooking it on high the entire time.  Maybe it won't take a full 3 hours on high, but I am convinced brown rice will work fine if you figure out the right timing!  

Kheer after 3 hours.......

Rice pudding after it has been chilled.

Next time I would cook on high and buy the golden raisins organic or without any preservatives!  The kind at the Indian Store contained Sulfur Dioxide which I just think is icky.  I hate when they add stuff to just plain food.  Really, why do raisins need another ingredient other than grapes?