Kheer

Recipe by: Katie Skoglund

I recently had kheer, or Indian rice pudding, at at a local restaurant called Taj Mahal. I absolutely loved it and wanted to recreate it at home. It tastes very similar to the restaurant kheer, but I actually prefer my recipe more. I also replaced the traditional pistachios with walnuts, since I don’t particularly like pistachios.

Ingredients:

• 2 cups coconut milk (I used light coconut milk to save on calories)
• 2 cups milk (I used vitamin D milk)
• 4 tablespoons white sugar
• 1/2 cup Basmati rice
• 1/4 cup raisins
• 1 teaspoon ground cardamom
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped walnuts
  
  Directions:
  
1. 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.
2. Stir in the raisins, nuts,  and cardamom. Chill the kheer in the refrigerator for at least 1 hour. Serve chilled.