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Rice Pudding #3: Kheer - pareve

Posted by : Beth Greenfeld

Here is another recipe that Pat Gold, z"l, collected:

KHEER (INDIAN RICE PUDDING) (Serves 6-8)

from: "The World Of Jewish Cooking" by Gil Marks

"Cardamom-flavored rice puddings are popular Indian treats. This coconut
version is a traditional Rosh Hashanah dessert."

Ingredients:

     2 cups water 
     1 cup rice 
     5 cups coconut milk 
     1-1/4 cups sugar 
     6 cardamom pods or 1/2 to 1 teaspoon ground cardamom 
     Pinch of salt 
     1 teaspoon vanilla extract 

1. Bring the water to a boil in a medium saucepan. Add the rice, cover,
reduce the heat at low, and simmer until the liquid is absorbed, about
18 minutes.

2. Add the coconut milk, sugar, cardamon, and salt. Simmer, uncovered
and stirring frequently, over medium heat until thickened, about 20
minutes.

3. Remove from the heat and stir in the vanilla. Pour the pudding into 6
to 8 serving bowls. Serve warm or chilled.

TO MAKE COCONUT MILK:

(Makes About Two Cups)

1. Bring 2 cups of water to a low boil. Stir in 2 cups of grated fresh
coconut or unsweetened desiccated coconut, remove from the heat, and let
cool to room temperature, stirring occasionally, about 2 hours.

2. Puree in a food processor or blender. Strain through a fine
cheesecloth.

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