Rice pudding (kheer) with coconut

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 396, total fat 17 G., saturated fats 9 G., proteins 14 G., carbohydrates 49 G., fiber 2 G., cholesterol 37 mg, sodium 160 mg, sugar 38 G.

This stunning pudding is made with basmati rice and whole milk. A long simmering process results in a perfectly soft and creamy pudding, while a pinch of cardamom and coconut flakes infuse it with a delightful aroma. Serve chilled for dessert, sprinkled with almonds and raisins.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 tbsp. basmati rice
6 cups whole milk
1/3 cup sugar
1/4 tsp cardamom
3 tablespoons coconut flakes
2 tablespoons raisins
2 tbsp almond flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: basmati rice, milk, coconut flakes, raisin, almond, cardamom

Cooking the dish according to the recipe:

Rinse the rice thoroughly and place it in a deep saucepan. Add milk and bring to a boil. Reduce heat and simmer for 1 hour or until the rice is completely cooked and the milk has thickened to a pudding-like consistency.
Add sugar, cardamom, and coconut flakes and mix well. Divide the rice pudding among 4 serving bowls and garnish with raisins and almonds. Refrigerate for 4 hours before serving.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Desserts / Soufflé, puddings, meringues, meringues / Food Network - recipes / Indian cuisine

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