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Coconut Rice Pudding (Kheer)
Recipe Courtesy of Julie Sahni

Ingredients
1/4 cup basmati rice
6 cups whole milk
1/3 cup sugar
1/4 teaspoon cardamom
3 tablespoons coconut flakes
2 tablespoons raisins
2 tablespoons sliced almonds

Directions
Wash the rice thoroughly in several changes of water
and put in a deep pot. Add milk and bring to a boil. Lower the heat and cook


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

milk, gently boiling for 1 hour or until the rice is thoroughly cooked and the
milk has thickened to a pudding consistency. Add sugar, cardamom and coconut, mix
well. Distribute the pudding into 4 serving dishes and garnish with raisins and
almonds. Chill for 4 hours before serving.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved