July 09, 2017
Comfort Food, Desserts, Puddings,
Dairy, Rice, White Rice, Indian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs, Vegetarian, Sugar, Kosher Dairy more
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"Rice pudding (Kheer) is a common & much-favored dessert in India. In fact, I already have 1 recipe for it in my collection, but I think this is an even better option. Found at realsimpledotcom, this recipe uses coconut milk, then tops the pudding w/mango & even has more serving suggestions that sound very intriguing. RS sold the recipe well when it said "This makes a creamy, rich pudding. The rice is tender but not mushy. The coconut is present, but not overwhelming. Any leftovers will keep in the fridge in an airtight container for several dys. Top w/chopped mango per the recipe or try toasted coconut, your favorite toasted nut or even granola." Yield is 4 1-cup servings."
Stir together milk, water, rice & sugar in a med saucepan over med heat. Bring to a simmer & cook (stirring often, until thickened), about 22 min. Stir in coconut milk, cinnamon & salt. Cook (stirring occ) until creamy, about 10 min. Serve topped w/chopped mango or other topping of choice mentioned in Recipe Intro.
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Delicious! The coconut milk and cinnamon makes this rice pudding so flavorful and creamy. I did have to cook it quite a bit longer than mentioned in the recipe, but it was well worth it. Will definitely make this yummy dish again.
This was absolutely wonderful I was worried cause I had 2% milk but I add 1 tbsp of evaporated milk to it. Easy to make and my husband said I can make this anytime I wanted Made for QC 2017