Annam-Kobbari Parvanam (Rice And Coconut Kheer)
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
66
Spice
37
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Rice3 cups
Milk1 cup
Grated Coconut (fresh)1 cup
White Sugar1 tsp
Ground Cardamom1 tbsp
Ghee2 tbsps
Cashew2 tbsps
RaisinDirections:
1
Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour
2
Drain in a sieve
3
Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk
4
Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes
5
Heat the ghee in a small skillet over medium heat
6
Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice
7
Eat right away, or better, chill in the refrigerator for a few hours and serve
8
If the kheer gets too thick, thin it out with some milk