Excerpted from Glam By Request: 30+ Easy Caribbean Recipes.
Although not as popular as other Indo-Trinidadian treats such as barfi, kurma and parsad, kheer is a recipe that I thought deserved sharing for its ease of preparation and elegant presentation. Sweet and nutty with aphrodisiac properties, I especially enjoy it chilled on warm days and/or nights. Variations abound so I highly recommend replacing the elements with what you have on hand and getting creative. Pistachios can easily stand in for almonds, dried berries for raisins. As always, let a recipe be your guide rather than the final word.
Watch me make a vegan approach to Kheer in this replay of Episode 6 of “Sweet Han’: Caribbean Cooking with Sarina“
Kheer (East Indian Rice Pudding)
Recipe from “Glam By Request: 30+ Easy Caribbbean Recipes” – GlamByRequest.com
1/3 cup white basmati rice
4 cups almond milk
1 tsp salt
1/2 cup sugar
1/2 tsp ground cardamom
2 tsp vanilla extract
1/4 tsp Angostura Bitters
1/3 cup raisins
1/4 cups slivered almonds
1/2 – 1 cup desiccated coconut
1. Soak rice in water for 2 hours.
2. Bring milk to a boil
3. Stir in rice (drained)
4. Reduce heat to a slow boil.
5. Cook for 30 minutes or more until the mixture starts to thicken.
5. Add sugar, salt, cardamom, extract, bitters and raisins and mix in well.
6. Cook for 5 minutes more.
7. Remove pan from fire and allow to cool.
8. Stir in almonds and half of the desiccated coconut
9. Top mixture with remaining half of desiccated coconut
10. Serve chilled.
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