Recipe courtesy of Julie Sahni

Coconut Rice Pudding (Kheer)

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  • Level: Easy
  • Yield: 4 servings
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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


  1. 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 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.