Saffron Breakfast Kheer

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 4 Fev 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

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 vagens de cardamomo
100g (100 g) raisins (I use golden ones)
1/4 colher de chá de gengibre em pó
A pinch of saffron threads, soaked in 3 1/2 tablespoons (50 ml) boiling water (optional)
1 small cinnamon stick
2 colheres de sopa de mel vegano
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.