Kheer

खीर

• Time 45 min
• Serves 4
• Made with Satva Coconut Sugar

Rice cooked slowly in milk until the milk gives up a third of itself. Coconut sugar goes in off the heat and turns it the colour of caramel.

Ingredients

• 1 litrefull-fat milk
• 3 tbspshort-grain or basmati rice, rinsed and soaked 20 minutes
• 5 tbspCoconut Sugar
• 4green cardamom, crushed
• a pinchsaffron
• 2 tbspalmonds and pistachios, slivered

Method

1. Bring the milk to a boil in a heavy-bottomed pan. Add the drained rice.
2. Simmer on low for 35-40 minutes, stirring often and scraping the bottom, until the rice is soft and the milk has reduced by about a third.
3. Turn off the heat and wait 2 minutes. Then stir in the coconut sugar - added to boiling milk it can make the milk split.
4. Stir in the cardamom and saffron, and scatter the nuts on top.
5. Serve warm or chilled. It thickens as it cools.

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