Coconut & Jaggery Kheer (Rice Pudding)
This recipe is featured in Kheer Plus Love - Food from my Grandmother's Table
- 150 grams (5 ounces) basmati rice, soaked for 30 minutes
- 2 bay leaves
- 1 large stick cinnamon
- 5 ml (½ teaspoon) ground cardamom
- 150 grams (5 ounces) jaggery (see Note)
- 75 grams (3 ounces) desiccated coconut
- 1 liter (4 1/4 cups) full fat milk
- Chopped pistachios, for garnish
Note: Jaggery is a coarse dark brown sugar made in India by evaporation of the sap of palm trees, set into blocks. Shave off the needed amount using a sharp knife.
- Rinse the soaked rice until the water runs clear. Drain and place in a pot with 600 ml (2 1/2 cups) water and the spices. Bring to a gentle boil over medium heat. Cook for 8-10 minutes, stirring to separate the rice grains. Reduce the heat slightly if the rice seems to be sticking to the bottom of the pan; add a dash of water if needed.
2. Once the rice seems almost cooked through and has absorbed the water, mix in the jaggery, coconut, and milk. Bring to a boil and reduce heat to medium-low. Simmer, stirring often, until the milk has almost reduced in half and the pudding is thick and creamy, 30 to 40 minutes.
3. Turn off the heat and take the pot off the stove. Leave to cool for a few minutes and serve hot, or cool completely and refrigerate for at least 4 hours to enjoy cold. If desired, garnish with chopped pistachios.