| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| Ingredients | |
|---|---|
| 1 cup of basmati rice | |
| 4 cups of water | |
| 5 cups of coconut milk | |
| 1.5 cups of sugar | |
| 1.5 teaspoons of cardamom powder | |
| 1/4 cup of unsweetened shredded coconut | |
| 1/4 cup of chopped almonds | |
| 1/4 cup of chopped cashews | |
| 1/4 cup of raisins |
| kcal | fat | saturates | carbs |
| 489 | 28g | 20g | 58g |
| sugars | fibre | protein | salt |
| 26g | 5g | 6g | 0.2g |
Coconut and Cardamom Kheer (Indian Rice Pudding)- the name alone has the beautiful power to evoke the sensations of creaminess, warmth, and a delightful symphony of flavors. This recipe holds a special place in my heart. Although vastly different from the creamy chowders of New England or the hearty potato dishes of Irish cuisine I grew to love from my Boston upbringing and Irish lineage, this exotic pudding embodies the spirit of exploration and fun that I carry with me in my culinary journey.
A Bridge of Cultures
Drawing from my past and the recipes so tenderly passed down from my grandparents, my approach to cuisine has always been one that cherishes tradition while embracing innovation. Laura, my fiancée, and I are avid travelers and cooking enthusiasts and happened to stumble upon this beautifully creamy, sweet, and flavorful dish on one of our culinary explorations across the globe. The Coconut and Cardamom Kheer is an Indian dessert that evokes the vibrant flavors and textures of the Indian subcontinent while offering comforting notes similar to the rice pudding we are familiar with in the west. I felt a connection to this dish, as it somehow bridged my home comfort foods and the exciting new tastes we discovered overseas.
Nutrition and Health Benefits
But food isn’t just about the taste or the sensory experience. It’s also about nourishing the body. This rice pudding recipe does just that. Coconut milk is a rich source of several vitamins and minerals and is particularly high in manganese which can benefit bone health. Furthermore, cardamom, a key ingredient in the recipe, is known for its anti-inflammatory effects and has even been linked to improved digestive health in several studies.
Coupling these health benefits with the protein found in almonds and cashews, and the energy boost from carbohydrates in the basmati rice, this sweet, delightful dish provides the body with a balance of the nutrients it needs.
A Delicious Pairing
When looking for dishes to pair with the Coconut and Cardamom Kheer, its uniqueness ensures it holds center stage, while its comforting sweetness pairs beautifully with spice. It’s delightful served after a meal of Indian curries or alongside some spicy chai tea. If you’re looking to create a complete Indian feast, why not try it after a chickpea curry or a vegetable biryani? It’s a dessert that not only satisfies your sweet tooth but also extends your culinary horizons. The Coconut and Cardamom Kheer offers a little gateway into a rich and diverse cultural cuisine, while also relating back to the comforting bowls of rice pudding we know and love.
What You’ll Need
- 1 cup of basmati rice
- 4 cups of water
- 5 cups of coconut milk
- 1.5 cups of sugar
- 1.5 teaspoons of cardamom powder
- 1/4 cup of unsweetened shredded coconut
- 1/4 cup of chopped almonds
- 1/4 cup of chopped cashews
- 1/4 cup of raisins
Method
Step One
Begin by rinsing the basmati rice under cold water until the water runs clear. This will help to remove excess starch and prevent the rice from sticking together.
Step Two
In a large pot, bring the 4 cups of water to a boil. Once the water is boiling, add the rinsed rice. Reduce the heat to low, cover the pot, and let the rice simmer for about 10-15 minutes until it’s cooked.
Step Three
Once the rice is cooked, add the coconut milk and sugar to the pot. Stir well to dissolve the sugar. Turn up the heat and bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes, stirring occasionally to prevent any rice from sticking to the bottom of the pot.
Step Four
While the rice and coconut milk are simmering, toast the shredded coconut, chopped almonds, chopped cashews, and raisins over medium heat in a separate pan until the coconut is golden and the nuts are lightly toasted. You’ll want to stir the mixture occasionally to prevent it from burning.
Step Five
Once the rice has thickened to a pudding-like consistency, add the cardamom powder and the toasted coconut and nut mixture. Stir well to combine, then remove the pot from heat.
Step Six
Allow the kheer to cool slightly before serving. It can be served either warm or chilled, depending on your preference. Garnish with more toasted shredded coconut, nuts, and raisins if desired. Enjoy your homemade Coconut and Cardamom Kheer!
