Kheer

Ingredients for 4 servings:

• 100 g long grain rice or basmati
• 1 can coconut milk
• 300 ml milk
• 50 g sultanas, or other dried fruit
• 30 g nuts, ground
• 30 g chopped pistachios
• 1 tsp rose water, optional
• ½ tsp cardamom, ground
• e.g. cinnamon
• n. B. sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Indian rice pudding

Place the rice in warm water and let it soak for 30 minutes. Then drain the water and mash the rice between your fingers to create smaller pieces. Bring the coconut milk, milk, and sugar to a boil in a saucepan. Add the mashed rice and simmer on low heat for about 30 minutes, until it is cooked through and the liquid has thickened. Add more milk if needed. The rice can have a mushy consistency. Stir in sultanas or other dried fruit (I like apricots and figs) and simmer for a few minutes, stirring constantly. Add ground nuts and, if desired, a little rose water, cardamom, and cinnamon. Sugar to taste. Ladle into dessert bowls and garnish with chopped nuts. Tip: For a vegan version, use soy milk instead of milk. You can also increase the amount of coconut milk.