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Coconut Rice Pudding (kheer)

Yield: 1 servings

Ingredients and directions for this recipe

1/4 c Basmati rice
6 c Whole milk
1/3 c Sugar
1/4 ts Cardamom
3 tb Coconut flakes
2 tb Raisins
2 tb Sliced almonds

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.

Yield: 4 servings

See also:
Previous recipe Coconut Rice Pudding
Next recipe Coconut Ring Cake

Or try one of these recipes:
Ham & Noodles
Shahi Korma (mutton Curry)