Coconut Rice Pudding (Kheer) Recipe
Servings: 4
Ingredients
- 1/4 c. basmati rice
- 6 c. whole lowfat milk
- 1/3 c. sugar
- 1/4 tsp cardamom
- 3 Tbsp. coconut flakes
- 2 Tbsp. raisins
- 2 Tbsp. sliced almonds
Directions
- Wash the rice thoroughly in several changes of water and put in a deep pot. Add in lowfat milk and bring to a boil. Lower the heat and cook lowfat milk, gently boiling for 1 hour or possibly till the rice is thoroughly cooked and the lowfat milk has thickened to a pudding consistency. Add in sugar, cardamom and coconut, mix well.
- Distribute the pudding into 4 serving dishes and garnish with raisins and almonds. Refrigeratefor 4 hrs before serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 118 | 33% |
| Total Fat 13.24g | 17% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 148mg | 6% |
| Potassium 592mg | 17% |
| Total Carbs 47.18g | 13% |
| Dietary Fiber 0.7g | 2% |
| Sugars 39.14g | 26% |
| Protein 13.1g | 21% |
