Kheer #SundaySupper

Is there anything more comforting than a big bowl of rice pudding? While the bulk of my experiences with the grainy dessert growing up were the result of opening and dumping a can into a couple bowls, dad and I were suckers for the stuff (nobody else, by the way, even remotely likes it here). Today, if you were to ask me to name what I crave in times of stress, you’d hear me wax poetic about the thick, creamy pudding warmed up in the microwave and shoveled down as fast as I could. Heck, even cold, a spoonful from the fridge could cure wonders.

I wanted to bring the great memories of sharing rice pudding to my Home Ec class this past year, and since we were working on a “food around the world” theme, I turned to the only other country with a rice pudding that I knew of – India. Kheer, as it’s called, is not always 100% rice based though – recipes vary from using wheat, tapioca, or vermicelli noodles as the starch and anything from cardamom, cinnamon, ginger, saffron, nuts and sesame seeds to flavour it. The version I made for class was culled from one of my old college professors and was what was served at her son’s first birthday – leftover cooked rice elevated by re-cooking it in thickened milk, coconut milk, saffron and sweet spices before being garnished with softened raisins and dates. It sounded absolutely incredible – even to someone allergic to coconut such as me!

Making this exotic comfort food is even easier than making rice (to me, anyways… I’m stovetop-rice challenged). The kids – from 6 to 8 years old – all had at least one heaping spoonful, and some even took extras home after polishing off thirds! What made it home with me was eagerly purloined by my dad to rave reviews (probably a good thing, otherwise I’d be making ice cream with the thick, custardy mixture and trying to figure out what to do with it then!). If you and your family can tolerate dairy and coconut, I really wouldn’t worry about the leftovers sticking around too long though!

A #bowlful of #Coconut #Raisin Kheer (rice pudding ) for a #glutenfree #snacktime

You know what else uses a lot of coconut? Piña Coladas! National Piña Colada Day is today, and those in the know are toasting the combination of coconut, pineapple and rum with their own libations. To our credit, the #SundaySupper gang is sharing over 40 coconut recipes today, with both sweet and savory dishes, breakfasts and drinks, almost anything you could think of! Check out our offerings below and don’t forget to leave a comment telling me your favourite coconut dish!

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Kheer
serves 8

1 ½ cups whole milk
¼ cup whole milk powder
pinch saffron (optional)
1 cup cooked brown basmati rice
¾ cup full-fat, canned coconut milk
¼ cup coconut sugar
¼ tsp ground cardamom
¼ tsp ground cinnamon
⅓ cup raisins, soaked in warm water and drained
¼ cup chopped soft dates (soak with the raisins if they’re too dry)
  1. In a large pot over medium heat, combine the milk, milk powder, saffron (if using) and cooked rice, whisking well.
  2. Heat until the mixture begins to boil, then reduce the heat to low and simmer, stirring often, until the mixture begins to thicken – about 5 minutes.
  3. Increase the heat to medium and add the coconut milk, coconut sugar, cardamom and cinnamon.
  4. Continue to cook, stirring, until the mixture just begins to thicken again, approximately 5 to 10 minutes.
  5. When mixture begins to thicken, remove from the heat and stir in the raisins and dates.
  6. Serve warm, room temperature or chilled – if chilling, cover the surface directly with plastic wrap to avoid forming a “skin”.

Amount Per Serving
Calories: 148.0
Total Fat: 5.3 g
Cholesterol: 8.5 mg
Sodium: 39.5 mg
Total Carbs: 22.7 g
Dietary Fiber: 0.6 g
Protein: 3.7 g

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