This turned out so good that I had to write this blog. Something about kheer is so comforting, this is a twist on the traditional recipe making it a little healthier with all natural ingredients.
2 cup coconut or almond milk
1/2 cup rice, soaked overnight
coconut palm sugar ( 1 cup or to taste)
1 tablespoon butter
1 tablespoon psyllium husk
1/2 cup shredded coconut ( i used the frozen kind)
1/4 cup almond slices
6-7 pods of green cardamon (crushed), pinch of saffron strands
Fry the rice for a few minutes in the butter, add milk and let it cook for a hour until the milk is reduced. I used a hand blended for a few seconds to crush the rice.
Add the coconut, sugar and cardamon and cook another 10 mins
Add psyllium, saffron and almonds and remove from heat.
Let it set for a few hours and top with berries.
2 thoughts on “Coconut Kheer ( coconut rice pudding)”
I love rice pudding but I’ve never had it with coconut.
This was my first try as well…turned out delicious. Hope you try it! Thanks for liking.