Rice Pudding (Kheer)
Ingredients
- 1 c cooked basmati rice
- 2 c soy milk
- 1/4 c sugar
- 1/4 tsp ground cardamom
- 1/4 tsp tapioca flour
- 1/4 c shredded coconut
- 1/3 c golden raisins or dried cranberries
- 1/3 c unsalted pistachios or almonds
Instructions
- In a large nonstick sauté pan over medium heat, combine the 1 c cooked rice and 2 c soy milk.
- Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
- Increase the heat to medium, add 1/4 c sugar, 1/4 tsp ground cardamom, 1/4 tsp tapioca flour and 1/4 c shredded coconut and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping.
- Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
Notes
- this recipe is a work in progress, I had left over rice and wanted something sweet. Most recipes call for coconut milk for thickness which I didn't have so I substituted tapioca flour and dried coconut. It was tasty but much thicker than rice pudding should be.
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