Shaki Kheer Creamy Rice Pudding With a Coconut Twist

Every September in India a grat festival is held to give thanks to Ganesha (the elephant god). A celebratory pudding is eaten in celebration - kheer, creamy rice pudding. Because I love coconut, I've changed to recipe & replaced the regular milk with coconut milk. Note that you can adjust thickness by using less or more milk. This is not for everyday as it is very sweet.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  cup short-grain rice
• 2 (13 1/2ounce) cans light coconut milk
• 2 (14 ounce) cans sweetened condensed milk
• 1  teaspoon saffron

Directions

1. Soak the rice in cold water 30 minutes & rinse.
2. Measure the sweetened condensed milk and stir in the saffron. Set aside.
3. Boil the rice and coconut milk together, then simmer, stirring from time to time, until the rice is tender (about 15 minutes).
4. Add the condensed milk and saffron to the rice and coconut milk. Turn off heat.
5. Can be served warm and garnished with golden raisins or sliced almonds.
6. Served cool can be topped with Redi Whip.