Wonderful -- best Kheer I've had. I'm cursing myself because I freaked out at how soupy it was, and added another 2 or 3 Tbsp rice -- big mistake, since it came out too thick, like an English rice pudding. The rice/milk ratio would have been perfect as written.
I boiled 12 pods of green cardamom in the milk/coconut milk, rather than using ground cardamom, and spooned them out after about 20-30 minutes... the flavour was perfectly infused in the milk. I also used a bit too much rose water (about 1 tsp) by accident and it was perfect.
I also used coconut cream, rather than coconut milk -- and I used whole milk too. My Indian friends always tell me that you can't get the proper taste with low fat milk, and the creaminess of this Kheer was excellent.
I highly recommend taking the time to toast the sliced almonds... it takes the flavour of the nuts to a whole new level.
Thanks to Patrick7 for posting this recipe!
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Wonderful -- best Kheer I've had. I'm cursing myself because I freaked out at how soupy it...