Kheer (Rice Pudding) – a delicious recipe with coconut milk, milk, white sugar, Basmati rice, rasins, ground cardamom. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the coconut milk, whole milk and sugar in a large sauce pan and slowly heat to a boil while constantly stirring. Do not cover the pot because the milk tends to boil over and make a mess if you do not keep an eye on it.
2
When the mixture is boiling reduce the heat to low and add the 1/2 cup of Basmati rice.
3
Stirring every 3-4 minutes to avoid burning the rice or having it stick cook the rice for about 20 minutes or until it is tender.
4
After 20 minutes add in the rasins, cardamom and rose water (or vanilla extract) and cook for about another 5 minutes.
5
Now you can serve the rice pudding and use the almonds and/or pistachios to garnish depending on you and your guests taste.
328
kcal
Calories
12
g
Fat
44
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups of coconut milk, 2 cups of whole milk, 3 tablespoons of white sugar, 1/2 cup of Basmati rice, and more.
Yes, Kheer (Rice Pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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