Coconut Rice Kheer
Coconut Rice Kheer

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, coconut rice kheer. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Coconut Rice Kheer is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Coconut Rice Kheer is something that I’ve loved my entire life.

Wash the rice thoroughly in several changes of water and put in a deep pot. Add milk and bring to a boil. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk.

To begin with this particular recipe, we have to first prepare a few components. You can cook coconut rice kheer using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Coconut Rice Kheer:
  1. Prepare 1 and half cup rice (mota chawal)
  2. Take 1 and half liter milk
  3. Make ready 1/2 cup water
  4. Make ready 1 cup sugar (small cup… crushed)
  5. Take 1 cup coconut (grated)
  6. Take 1 tsp cashew (crushed)
  7. Get 1 tsp almond (crushed)
  8. Prepare 1 tsp pistachio (crushed)

Coconut Kheer is a great variation to regular rice kheer. It is made using clarified butter and wheat flour, milk, dry fruits, and the star ingredient, grated coconut, and of course milk. The thick texture is simply delicious, everyone in your family will love this Coconut kheer. A dash of vanilla further played up the tropical coconut, while a bit of orange zest brought a subtle brightness that worked well with the cardamom.

Instructions to make Coconut Rice Kheer:
  1. First of all soak rice in water for 1 hour. Grind in blender and put aside.
  2. Take a pan and add milk and water and boil it. When it start boiling add rice and grated coconut. Stir well.
  3. When it start boiling add grinded sugar, pistachio, almond and cashew. Stir continuously to prevent it from sticking at the base.
  4. Now slow the flame and stir until it becomes thick. Pour in a bowl and put on room temperature for 10-15 minutes.
  5. Now garnish with pistachio, almond and put in refrigerator for 1hour to become cool. Now yummy 😋 kheer is ready to serve 😋.

The thick texture is simply delicious, everyone in your family will love this Coconut kheer. A dash of vanilla further played up the tropical coconut, while a bit of orange zest brought a subtle brightness that worked well with the cardamom. To make the dish even creamier without adding dairy, we let the rice do some of the work. Though kheer traditionally calls for long-grain basmati rice, we found it had a tendency to turn mushy. Kheer or Payasam is an Indian dessert made for festivals and special occasions.

So that is going to wrap it up with this exceptional food coconut rice kheer recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!