|Gluten Free Indian Rice Pudding (Kheer)|
|with toasted almonds and coconut|
Kheer can be served warm or chilled. It thickens up a bit more when it's chilled. If you like a more runny consistency, you can add extra milk. It's a great dessert to go with butter chicken or any other Indian dish.
I like raisins in my pudding, but you can easily make it without.
makes 3 servings (can easily be doubled)
1/4 cup uncooked Basmatti Rice
1 1/4 cups Milk (I use 1% but 2% or whole would make it richer and creamier)
3/4 cup coconut milk (half a can) (I use the coconut milk with the higher fat content)
3 Tbsp Sugar
6 Cardamom Pods (or 1/2 tsp ground cardamom)
3 Tbsp Raisins (optional)
1/2 tsp Vanilla Extract (optional)
2-3 Tbsp Chopped, Toasted Pistachios, Almonds or Shredded Coconut
Combine rice, milk, coconut milk, cardamom and raisins in a sauce pan.
Bring to a low boil on medium heat (stirring often)
Turn down to medium-low and simmer uncovered, stirring occasionally, until rice is cooked and pudding has thickened (about 20-25 minutes).
To let the cardamom flavour infuse the milk, gently squish each pod with a wooden spoon once the pods have softened a bit. You don't really want all the little seeds to fall out but you want the milk to pull a lot of the flavour out.
Stir in sugar and vanilla until incorporated.
Serve warm or cool in refrigerator for a few hours. (Remove cardamom pods before serving)
Garnish with toasted pistachios, almonds or coconut.
|combine rice, cardamom and milks in a saucepan|
|boil then simmer until thickened (20-25 minutes)|
|serve warm or chilled with garnish of your choice|