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Title: Indian Rice Pudding (Kheer)
Categories: Miamiherald, Desserts, Ethnic, Indian
Yield: 8 Servings
2 c Water
1 c Rice
5 c Coconut milk
1 1/4 c Sugar
1/2 ts To 1 ts ground cardamom
pn Salt
1 ts Vanilla extract
Bring the water to a boil in a medium saucepan. Add the rice, cover,
reduce heat to low and simmer until the liquid is absorbed, about 18
minutes.
Add the coconut milk, sugar, cardamom and salt. Simmer, uncovered and
stirring frequently, over medium heat until thickened, about 20
minutes. Remove from heat and stir in vanilla. Pour the pudding into
individual bowls. Serve warm or chilled.
Per serving: 725 cal; 7g pro, 76g carb, 48g fat(75%),
76 mg sodium
Source: Miami Herald, 9/5/96 formatted by Lisa Crawford
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