Kheer (Rice Pudding)
- 2 cups of coconut milk
- 2 cups of whole milk
- 3 tablespoons of white sugar
- 1/2 cup of Basmati rice
- 1/4 cup of rasins
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of rose water (or vanilla extract)
- 1/4 cup sliced almonds, toasted
- 1/4 cup of chopped pistachio nuts
- Combine the coconut milk, whole milk and sugar in a large sauce pan and slowly heat to a boil while constantly stirring. Do not cover the pot because the milk tends to boil over and make a mess if you do not keep an eye on it.
- When the mixture is boiling reduce the heat to low and add the 1/2 cup of Basmati rice.
- Stirring every 3-4 minutes to avoid burning the rice or having it stick cook the rice for about 20 minutes or until it is tender.
- After 20 minutes add in the rasins, cardamom and rose water (or vanilla extract) and cook for about another 5 minutes.
- Now you can serve the rice pudding and use the almonds and/or pistachios to garnish depending on you and your guests taste.
coconut milk, milk, white sugar, basmati rice, rasins, ground cardamom, water, almonds, pistachio nuts
Taken from www.epicurious.com/recipes/member/views/kheer-rice-pudding-52801761 (may not work)