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Coconut Kheer

Coconut Basmati rice pudding cooked on the stop.
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Prep Time 5 minutes
Cook Time 45 minutes
Course Dessert, Snack
Cuisine Indian
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.