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Kheer (Rice Pudding)
November 03, 2008

Don't be put off by the texture of this pudding! Kheer is the original rice pudding, which became part of western cuisine through the British. I like this, but my husband and son didn't (too 'spicy' for them). I didn't have enough coconut milk, so I used more 1% milk than called for. The flavour is nice and somewhat creamy (would have been better and creamier with the proper proportion of coconut milk). I used a little more rose water and cardamom than stated, used sultana raisins, and added a pinch of cinnamon. Other tips: cook the rice as long as it takes for it to become porridge-like in consistency. After refrigerating the leftovers, the kheer thickens up, so you might want to add a bit of milk.

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