Growing up, Eid morning would be characterized with the following: get up, shower, get ready, and then FEAST. This feast always had the following desserts: Sheer Khorma (sweetened milk + vermicelli noodles) and Kheer. I was never a fan of kheer growing up unless it came in the little clay pots because in that case I can devour it. I remember my mom making kheer for Eid by meticulously soaking rice, boiling milk, measuring the cardamom and sugar and cooking this concoction for several hours to get the perfect consistency.
I am not that patient or that virtuous. So I use Shan’s Kheer Mix. It has made my life easy, and i am all about ease and convenience. Give me all the short cuts!
I follow the recipe on the back of the box to the T, but swap out the milk for almond milk and cook for twice the amount of time to get creaminess! I also add 1/4-1/2 cup of shredded coconut for some added texture.
Voila! A dairy-free Kheer which I can whip up in 5 minutes (minus the time it cooks.. which is pretty hands-off!).