Rice coconut kheer. This recipe makes very nice kheer. The coconut milk is a creative addition that really enhanced the flavor. The liquid-to-rice ratio was perfect in the finished dessert, with the rice swimming in the delicately sweet, creamy base.
It often is prepared to celebrate special occasions and during festivals. This vegan and gluten free kheer is just as delicious and satisfying as traditional one. Fragrant basmati rice is cooked with milk and cream ( plant based ) and infused with saffron, nutmeg and cardamom. You can have Rice coconut kheer using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Rice coconut kheer
- You need 500 ml of milk.
- Prepare 3 tbsp of basmati rice.
- You need 7 tbsp of sugar.
- You need 1 tbsp of cardamon powder.
- You need 1 tbsp of dry fruits chopped.
- It’s 2 tbsp of dry coconut powder.
Use raw rice only for this Rice Coconut Kheer. Use fresh and mature coconut only. Desiccated coconut or copra won't work for this recipe. Adjust jaggery as per sweetness required.
Rice coconut kheer step by step
- Boil milk.Add soaked rice in it.
- When rice half cooked.Add sugar.
- Add dry fruits chopped and add cardamon and coconut powder.
- Serve chilled or hot.
Always filter the jaggery to remove the impurities. Rice kheer is a traditional Indian Sweet Dessert and is made for most occasions at Indian homes. Though there are many kinds of kheer, this is the most popular one. It is made with coconut milk. Wash the rice thoroughly in several changes of water and put in a deep pot.