Add more cardamom if you like a stronger fragrance. For thickener I used 2 tablespoons of kuzu root starch because I wanted my kheer a bit soupier. But you can add another tablespoon to thicken further. If you want a sweeter kheer just increase the amount of agave.
Ingredients
6 cups almond milk (or choice of non-dairy milk)
1 cinnamon stick
2 teaspoons powdered cardamom
Inside scraping of 1 stick fresh vanilla bean
¼ cup agave nectar
3 cups cooked quinoa (about 1 one cup dry uncooked)
2 tablespoons kuzu root starch dissolved according to package instructions
Instructions
In a medium saucepan bring milk, cinnamon, cardamom and vanilla bean to a boil
Lower heat and simmer 10 minutes stirring and scraping sides of pan as the vanilla bean sticks
Add agave and stir
Add cooked quinoa and stir leaving it to simmer another 5 minutes so that it soaks up the flavor of the milk
Pour kuzu slowly and stir gently into the kheer until it thickens
Remove cinnamon stick
Transfer kheer to a bowl and let cool to room temperature before serving or place in refrigerator until chilled
Sprinkle with cinnamon and add raspberries before serving (optional)
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/10/01/kheer/