A very coconut forward and rich dessert.
Kheer - Coconut Creamed Rice Pudding
- 3 3/4 Cups Coconut milk
- 3/4 Cup Rice flour
- 1 Cup Water
- 5 Cardamom pods
- 2/3 Cup Sugar to taste
- 2 Tbls. Almonds blanched and slivered or chopped
- 2 Tbls. Pistachios chopped
Bring coconut milk to boil. Mix rice flour with water into a paste and pour into simmering coconut milk, stirring the whole time.
Bring to boil, continually stirring until mixture thickens.
Add cardamom and simmer on low heat for 20 minutes stirring occasionally.
Add sugar towards end. Pour into serving dishes and finishwith nuts. Serve cold.