Coconut Kheer

Name: Coconut Kheer
Total time: 30600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Black rice; as needed Water to soak; 3 cups Coconut milk; 3 tbsp Sugar; As needed Mango slices; Pinch salt; 1/3 tsp corn starch/corn flour

Violla D'Souza @cook_25100462

Kheer is a traditional Indian sweet dish made with rice, milk and sugar. I am not fond of milk (ready hate) and so I substituted milk with coconut milk and used a healthier version of rice called black rice. Black rice has a nutty flavour and a really chewy texture. Recipe submitted for recipe writing competition organised by #foodietothecore

Violla D'Souza @cook_25100462

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Ingredients

Prep+ cooking time: 8 hr+30 min

2 servings

1 cupBlack rice
as neededWater to soak
3 cupsCoconut milk
3 tbspSugar
As neededMango slices
Pinchsalt
1/3 tspcorn starch/corn flour

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Steps

Prep+ cooking time: 8 hr+30 min

1

Soak the black rice for 8 hours in water. Use enough water so that the rice is covered with it.
2

Drain the water completely. Be careful not to leave any access water in the rice.
3

After the water us drained, steam the rice for 25 to 30 min or till rice is chewy. Alternatively you can cook the rice in water. 1 cup of rice needs around 3 cups of water, but as we will cook the rice in coconut milk as well, use only 2 cups instead.
4

While the rice is steaming, keep aside 3 tbsps of coconut milk. Hear rest of the coconut milk with sugar on medium heat. You don't need to boil it, just heat till the sugar dissolves
5

Once the rice is a little chewy, add it to heated coconut milk and cook further till all the liquid is soaked. Adjust the sugar according to your taste. Stir occasionally to avoid it from sticking to the bottom of the pan
6

While the rice is cooking, use the coconut milk set aside to make sweet and salty accompaniment. Add 1/3 tsp of corn flour to 3 tbsp of coconut milk, a pich of salt and a pich of sugar. Heat till it thickens. Set aside.
7

Once the rice is cooked and all the coconut milk is soaked up, serve with mango slices and the sweet and salty accompaniment made earlier. It cab be served both hot and cold