2 cups unsweetened coconut milk (500 mL), or whole milk
¼ teaspoon ground cardamom (0.5 g)
¼ cup granulated sugar (48 g)
¼ teaspoon saffron thread, a pinch
mango, chopped, for garnish
slivered almond, for garnish
Nutrition Info
Calories 630
Fat 49g
Carbs 44g
Fiber 0g
Sugar 17g
Protein 7g
How to Make It
1. Step
Rinse the rice until the water runs clear. Soak the rice in water for 20–30 minutes, then drain.
2. Step
In a medium heavy-bottomed pot over medium heat, combine the coconut milk and cardamom. Bring the milk to a gentle simmer, then add the drained rice. Simmer, stirring occasionally so the rice does not stick to the bottom, until the milk is reduced by half and the rice is tender, about 30 minutes.
3. Step
Add the sugar and stir until it dissolves. Remove the pot from the heat and stir in the saffron threads.
4. Step
Serve the kheer topped with chopped mango and slivered almonds.
