Kheer is a delicious Indian rice pudding that uses lots of whole milk and sugar. Since those ingredients are highly inflammatory for many people and I skip those, using maple syrup and coconut milk instead. Because of this, you will not get as rich of a kheer as they serve in the Indian restaurants, but it's still delicious. Traditionally, there is rose water in the mix which I do not keep on hand, so I just skip it or add rose powder as a garnish, if I have it.
I only make this when I have leftover rice. It's a fun way to use it up and I usually keep many of the other ingredients on hand. This recipe is a loose outline as I don't really measure anything; I just throw it all into the pot in ratios that make sense to my eye. There are no rules, you really can't mess this up. Sometimes I'll also add cinnamon and ginger when I'm craving additional spice. This morning, I used macadamia nuts instead of cashews because it's what I had on hand and I felt they were similar enough for me to still enjoy this dish.
Kheer Recipe
15 minutes, 4 servings
Ingredients
1/4 c pistachios and cashews, chopped
1 cup water
2 c cooked basmati rice
1 can full fat coconut milk
1 cup of almond milk
1/4 c maple syrup
1/4 c raisins
1/2 tsp cardamom
pinch of salt
Directions
In a medium saucepan boil the nuts in the water for 1 minute over high.
Turn off the heat. Strain the nuts and return them to the pot.
Add all other ingredients to the pot and mix.
Bring to a boil over medium-high then reduce heat to low and simmer, stirring occasionally, for about 5 minutes.
Let cool, then serve.