Indian Rice Pudding (Kheer)

Gluten Free Indian Rice Pudding (Kheer)

This rice pudding features coconut milk, basmatti rice and cardamom. You can get kheer in most indian restaurants. Many recipes just use regular milk, but I love coconut milk and it really compliments the cardamom spice. I buy cardamom pods from the bulk barn. It can be pretty expensive, so it's nice to be able to buy just a little bit at a time. You can also use cardamom powder instead of the pods. If you like a strong cardamom flavour, open the pods and crush the tiny seeds before adding them.

with toasted almonds and coconut

Another traditional spice in kheer is saffron. I don't usually have that on hand, but if you do you can add a few threads during cooking. Top the pudding with chopped pistachios, toasted almond slivers or toasted coconut (or all three!). You can also just serve it as is.

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)
Ingredients

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

Directions

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

Coconut Pudding



Gluten Free Coconut Pudding

I am home recovering from a coronary angiogram. They stuck a catheter into my heart through a vein in my neck and one in my radial artery (wrist) too. Results were good, but I'm not supposed to use my wrist much for a week because of the bleeding risk. This includes typing (and sadly, crocheting) so this post will have to be short.



Coconut Toasting

I loved making this for dessert as a kid. So easy and so good. If you love coconut, you'll love this pudding too.

See, short and sweet. Now for the recipe.

(makes 4 servings)
Ingredients

1/2 cup Sugar
pinch of Salt
3 1/2 tbsp Cornstarch
2 cups Milk (could sub other milks if dairy intolerant)
2 eggs
1/2 +1/4 cup Shredded Coconut
1 tbsp Coconut Oil (or Margarine)
1 tsp Vanilla or Coconut Extract  - optional

Directions

In a medium saucepan, whisk together cornstarch, milk, and eggs.
Add sugar, salt, 1/2 cup coconut and coconut oil.
Bring mixture to a boil over med-high heat.
Reduce heat and stir until thick.
Remove from burner and add extract if using.
Stir and let cool a bit. (can be served warm or chilled)

Meanwhile, add 1/4 cup shredded coconut to frying pan (non-stick preferably).
Toast on high heat, stirring very frequently, until coconut is browned and fragrant (This only takes a few mins. Don't let it burn.)
Let cool.
Use as a garnish for each dish of pudding.



Whisk milk, eggs, cornstarch together and add other ingredients



Bring to a boil, reduce heat and stir until thick



Once thick, set aside to cool.



Toast coconut in frying pan



Stir very frequently



Toast until browned and fragrant



Garnish pudding with toasted coconut


Variation - omit 1/4 cup coconut and toast the rest. Instead of adding it to the pudding before cooking, stir it in after the pudding has thickened and cooled somewhat.