Shaki Kheer Creamy Rice Pudding With A Coconut Twist Recipes

RICE KHEER

Steps:

• Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside.
• Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also add 3-4 crushed green cardamom pods.
• Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.
• Then add the milk to the pan and stir well. Set heat to medium-high.
• Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stuck to the bottom of the pan.
• Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so. The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked. If you want super thick kheer, cook for 15 more minutes at this point.
• Add in the sugar and mix. Also add in the nuts.
• Cook the kheer for 5 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don't worry if your kheer doesn't look very thick at this point. It will continue to thicken as it cools down.
• Remove pan from heat. Stir in rose water (if using). Garnish with more nuts and serve kheer warm or chilled. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours.

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.

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.

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.