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Coconut kheer dessert garnished with desiccated coconut and almonds
Luxurious slow-cooked rice pudding enriched with coconut and aromatic spices.

Coconut Rice Pudding

Author: Flavelo
Recipes Cakes and Desserts
Kheer is the crown of Indian meals, a type of rice pudding cooked in milk that becomes truly creamy over a slow fire. It doesn't get thick from thickeners, but from patience: as water evaporates from the milk, milk sugar caramelises, and starch cooking out of the rice binds the liquid. The duo of coconut and rose water takes you on a fragrant, exotic journey.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 2 hrs
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-based saucepan (so milk doesn't burn)
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Wash the rice two or three times, then soak in cold water for 15 minutes. Then drain.

Tip: Soaking allows rice grains to swell, cooking more evenly in the milk without the outside disintegrating. (Hydration)
2 ✓

Pour the milk into a heavy-based saucepan and bring to the boil. When boiling, reduce heat to low.

Tip: A heavy base distributes heat, helping avoid milk protein burning on the pan bottom. (Heat distribution)
3 ✓

Add the drained rice to the milk. Cook over very low heat, stirring frequently, until rice is completely soft and milk thickens (approx. 25-30 minutes).

Tip: Stirring helps starch released from rice to thicken the milk to a creamy consistency. (Starch gelatinisation)
4 ✓

When rice is soft and milk is creamy, add sugar, desiccated coconut, and cardamom. Cook for another 5-10 minutes until sugar dissolves completely.

Tip: Only add sugar at the end, because if added at the start, rice softens harder in a sugary environment. (Osmosis)
5 ✓

Remove from heat, stir in rose water and half the almonds.

Tip: Rose water scent evaporates quickly with heat, so add only after finishing cooking. (Preserving volatile compounds)
6 ✓

Let cool to room temperature, then refrigerate for at least an hour. Sprinkle with remaining almonds when serving.

Recipe FAQ

Why did my milk burn?
You cooked it on too high a heat or didn't stir enough. The sugar in the milk caramelises quickly and catches.
Result is too runny.
Cook longer on low heat, or cool it down. As it cools, the rice absorbs plenty more liquid.

Ingredients

  • 1000 ml Whole milk (min. 3.5%)
  • 100 g Sugar
  • 100 g Rice (Basmati or pudding rice)
  • 50 g Desiccated coconut
  • 0.5 tsp Ground cardamom
  • 1 tbsp Rose water
  • 50 g Almonds (flaked or roughly chopped)