Kheer

Submitted by YummySmellsca

"Rich coconut milk laces a (more or less) traditional rice pudding that is scented with cardamom, cinnamon and saffron. Dates and raisins add sweet bursts that melt in your mouth."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 8 dessert portions
• Serves: 8

ingredients

• 1 1⁄2 cups whole milk
• 1⁄4 cup whole powdered milk
• 1 pinch saffron (optional)
• 1 cup cooked brown basmati rice
• 3⁄4 cup full-fat coconut milk
• 1⁄4 cup coconut sugar
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon ground cinnamon
• 1⁄3 cup raisins, soaked in warm water and drained
• 1⁄4 cup chopped soft dates (soak with the raisins if they're too dry)

directions

1. In a large pot over medium heat, combine the milk, milk powder, saffron (if using) and cooked rice, whisking well.
2. Heat until the mixture begins to boil, then reduce the heat to low and simmer, stirring often, until the mixture begins to thicken – about 5 minutes.
3. Increase the heat to medium and add the coconut milk, coconut sugar, cardamom and cinnamon.
4. Continue to cook, stirring, until the mixture just begins to thicken again, approximately 5 to 10 minutes.
5. When mixture begins to thicken, remove from the heat and stir in the raisins and dates.
6. Serve warm, room temperature or chilled – if chilling, cover the surface directly with plastic wrap to avoid forming a “skin”.