Wash the rice thoroughly and soak it in about 1 cup of water for at least 30 minutes.
Take a heavy bottom , deep ,medium size pan. On medium heat add 5 cups of plant-based milk and let the milk slowly come to a boil.
In a separate sauté pan, dry roasted walnuts and add them to a blender jar. To the same pan, add cut plums followed with dates and raisins. Add 2 tablespoons of water to avoid excessive sticking of the contents to the pain. On low–medium heat, cook till the plums soften by covering the pan with a lid. Periodically try to stir the contents. The plums should be ready in 8-10 minutes.Now add the cooked plum- date mixture also to the blender jar. Add cinnamon powder as well. Blend it into a nice paste with still some chunkiness preserved. Take the paste into a bowl. Now drain the water out of the rice and add the soaked rice to the same blander jar (no washing of the jar required). Add 4-5 tablespoons of milk that is boiled to the blender to facilitate the grinding process. Now blend into a smooth paste.
Make sure that the boiled milk is on low–medium heat. Slowly add plum/date mixture followed by the ground rice to the milk with slow stirring. Mix the contents thoroughly. Add cardamom powder and a pinch of salt. On low–medium heat let the mixture cook till it thickens to the 'kheer- porridge' texture. The process may take up to 10-15 minutes. You can add saffron stands during the last 2 minutes. Once you see nice porridge texture, switch off the stove. Serve the yummy kheer warm. Garnish with nuts, fresh/slightly roasted plums, rose petals, raisins,etc. We love slightly roasted plums on top of the kheer..makes it extra special.
