When cooking kheer, red rice is an excellent substitute for white rice. Its stunning scarlet hue and distinct nutty flavor elevate the experience by several notches.
Prep Time: 15 mins Total Time: 30 mins Serves: 3
Calories: 1540 kcal Fats: 85g Carbs: 201g Protein: 56g Fiber: 11g
Perfect For: Desert
Here’s what you’ll need:
- 1/2 cup red rice
- 1/2 cup jaggery
- 1 tsp cardamom powder
- 8 pieces cashew nuts (2 piece slit)
- 6 pieces almonds
- 10 pieces raisins
- 1 tsp refined oil
- 1 cup coconut milk
- 6 cups water
Let’s get cooking:
- Wash and soak rice in water for 15 minutes. Drain the water and keep it aside
- Bring the rice to boil with 5 cups of water and cook the rice till it gets soft
- Dry roast the cashew and almond. Chop into chunks and set aside
- In a pan add the mashed rice. Then add coconut milk along with cardamom powder and mix well till combined. Do so on a medium flame
- Add jaggery powder and stir to melt. Add the raisins and simmer for a few minutes. Before mixing, fold in the toasted nuts (save some for garnish)
- Once the kheer thickens, check sweetness and take it off the flame
- Sprinkle with a few toasted nuts and serve