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:
- 45mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 1 cup short-grain rice
- 2 (13 1/2 ounce) cans light coconut milk
- 2 (14 ounce) cans sweetened condensed milk
- 1 teaspoon saffron
directions
- Soak the rice in cold water 30 minutes & rinse.
- Measure the sweetened condensed milk and stir in the saffron. Set aside.
- Boil the rice and coconut milk together, then simmer, stirring from time to time, until the rice is tender (about 15 minutes).
- Add the condensed milk and saffron to the rice and coconut milk. Turn off heat.
- Can be served warm and garnished with golden raisins or sliced almonds.
- Served cool can be topped with Redi Whip.
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RECIPE SUBMITTED BY
Die hard foodie! Cook homemade daily and grow my own herbs. I am a person who will try just about anything (and have) learning to cook for an uber picky husband.
Work for a nonprofit. I must love my job because I work more for less money.
Passionate about reading, crafting, NPR and activisim. Trying to be part of the solution.
