Name: Asian inspired Rice pudding- "Kheer" recipe by Sabina Saby Tamang at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 2
Ingredients: 1/2 kg (500 grams) Basmati rice; 1 Cup Coconut Milk; 3/4 (quarter) cup powdered sugar; 2-3 green cardamon (elaichi) pods; topping- colourful sprinkles if not available opt for peanut chikki crush it and sprinkle over the rice pudding

ABOUT Asian inspired Rice pudding- "Kheer" RECIPE

Rice pudding was my paternal grandmother's favourite dish to cook for my father and his siblings. She spent much of her time in Singapore with my grandfather and my father and later on mirgated to India. I have taken the simple "kheer" which we eat and given it an Asian twist by infusing coconut milk into the mixture for a more rich and creamy texture and gave it my own personal touch by adding colorful sprinkles.

Ingredients Serving: 2

1/2 kg (500 grams) Basmati rice
1 Cup Coconut Milk
3/4 (quarter) cup powdered sugar
2-3 green cardamon (elaichi) pods
topping- colourful sprinkles if not available opt for peanut chikki crush it and sprinkle over the rice pudding

Instructions

Wash the rice and set it aside to soak for 30- 60 minutes.
In a deep bottom steel vessel add the milk along with the cardamon pods. Cover it with a lid and let it simmer.
Add the powdered sugar along with the rice and stir well. Let it cook till the rice expands and the milk thickens.
Once ready, set it aside to cool or refrigerate it.
Add sprinkles on top as garnish and serve chilled.

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