Traditional Indian Kheer is one of my favorite desserts. There’s this great little Indian place in Providence, called India no less, that my dad insists we eat at whenever he comes to visit me at school. For dessert, it’s always Kheer. It’s a perfect pallet cleanser, sweet and cool, especially after a rich, spiced meal.
The main differences between Kheer and regular Rice Pudding are the add-ins used, especially the spices. The main spice in this recipe is cardamom, which adds a wonderful flavor. Almonds add crunch and golden raisins add an extra bit of sweetness. You can serve Kheer both hot and cold, but I prefer it thoroughly chilled.
This recipe is one of my favorites and can also be easily adapted for various diets and allergies. As is, I used both coconut and dairy milk. However, I think the coconut milk made the Kheer incredibly tasty and would highly suggest using it. I’m not sure how other milks (almond or soy) would work due to fat content, but I’m all for experimenting.
1/4 cup Uncooked Basmati Rice
2 cups Lite Coconut Milk
1/4 cup Dairy Milk
1/4 cup Sugar
2 tbsp. Cardamom
3 tbsp. Almonds
3 tbsp. Golden Raisins
First, rinse and soak your rice in water for five minutes of so. While this is happening, begin heating coconut milk and dairy milk in a saucepan until boiling. Once boiled, add the rice and stir continuously for 20 to 25 minutes, until rice and water are thoroughly combined and rice is completely softened. Add cardamom and sugar, mixing completely before heating for five more minutes. Finally, remove from heat and add almonds and raisins. Chill for three hours or longer before topping and serving.