Shaki Kheer Creamy Rice Pudding With A Coconut Twist Food

KHEER (RICE PUDDING)

Steps:

• Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
• Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

COCONUT RICE PUDDING (KHEER)

Steps:

• Wash the rice thoroughly in several changes of water and put in a deep pot. Add milk and bring to a boil. Lower the heat and cook milk, gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency. Add sugar, cardamom and coconut, mix well. Distribute the pudding into 4 serving dishes and garnish with raisins and almonds. Chill for 4 hours before serving.

SHAKI KHEER CREAMY RICE PUDDING WITH A COCONUT TWIST

Steps:

• Soak the rice in cold water 30 minutes & rinse.
• Measure the sweetened condensed milk and stir in the saffron. Set aside.
• Boil the rice and coconut milk together, then simmer, stirring from time to time, until the rice is tender (about 15 minutes).
• Add the condensed milk and saffron to the rice and coconut milk. Turn off heat.
• Can be served warm and garnished with golden raisins or sliced almonds.
• Served cool can be topped with Redi Whip.

KOZY'S CREAMY COCONUT RICE PUDDING

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Combine rice, coconut milk, sugar, and salt in a pot; cook and stir until thickened and creamy, about 20 minutes.
• Beat milk and egg together in a bowl. Spoon 1 to 2 tablespoons rice mixture into milk mixture and beat to warm and temper milk mixture. Slowly pour milk mixture into rice mixture while constantly beating; cook, stirring constantly, until pudding is heated through, 2 to 3 minutes.
• Remove pot from heat and stir coconut oil, vanilla extract, and coconut extract into pudding; refrigerate until chilled, about 1 hour. Garnish pudding with pineapple wedge.