Kheer is sweet Indian pudding most often made with rice, sugar, milk and spices.
Coconut Kheer or Coconut Rice Pudding is one of our favorites.
We LOVE Indian food, and I am always trying to find new ways to recreate our favorite takeout dishes to save money for our family of eight. This Kheer is honestly better than anything we’ve had in a restaurant. My husband always wants to come home from dinner and make this, instead of ordering it.
First of all, it makes the house smell like warm vanilla coconut as it simmers. We LOVE Indian food. It is also the best way to use up extra cooked rice. It is a great afterschool snack, late night snack, dessert or breakfast!
I discovered this recipe years ago while preparing to throw an Indian themed Diwali dinner party for girlfriends. I cannot remember the original source.
I always triple this recipe. Instructions for measurements and cooking time are included on the recipe card.
When I do make this, I make a lot. Everyone in my house loves it.
Stir together all the ingredients in a heavy pot. Bring to a simmer over medium heat. Simmer for 45 minutes. And DONE!
- 1 ½ cups Basmati rice, cooked and cooled
- 1 ½ cups Coconut milk, canned 1 can = 2 cups, I just put the whole can in
- 2 cups Milk, 2% is best
- ⅓ cup white sugar
- 1 Vanilla bean, scraped out OR you can use 2 teaspoons of Vanilla extract
- Combine all ingredients in a heavy pot. Bring to a simmer over medium heat.
- Stir occasionally. Simmer for about 45 minutes or until slightly thickened. It will thicken more as it cools.
- Store in an airtight container in the refrigerator for up to a week.
- Microwave chilled servings individually for 15 seconds to warm before eating.
- I ALWAYS triple this recipe. Everything except the coconut milk and vanilla. I use two cans coconut milk, 2 Tablespoons vanilla extract or vanilla beans, and triple everything else.
- If you double or triple the ingredients, you will need to simmer longer, for about an hour, to reach desired thickness.