2 cups coconut milk
2 cups whole milk
3 tbsp sugar
½ cup basmati rice
¼ cup raisins
½ tsp ground cardamom*
¼ cup sliced almond
¼ cup chopped pistachios
Boil coconut milk and whole milk and sugar; bring to a boil. Add rice and simmer over low heat until thickened and rice is tender, about 20 minutes. Stir in raisins and cardamom and simmer for about 5 minutes. Garnish with nuts. Serve warm or cold.
*Cardamom is very distinct and hard to replicate but in a pinch (or if you’re looking to experiment with alternatives), you have options. Allspice or equal amounts of cinnamon and cloves or cinnamon and nutmeg can be substituted for the cardamom.
In 2019 Rhea and her husband Mike generously donated their time and talents to the Ridgefield Public Library. Mike gave an interesting and educational presentation on Southern India, showing photos of their trip and sharing their experiences. And Rhea made and served a delicious Kheer. Rhea says “good food should be shared” and happily gave me the recipe!
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