Rice Pudding Recipe with Lemongrass and Cardamom (Rice Kheer)
A simple rice pudding recipe also known as rice kheer. This pudding can be enjoyed warm or chilled as breakfast, a snack at any time of the day or as a dessert.
Prep Time2 minutesmins
Cook Time25 minutesmins
Total Time27 minutesmins
Course: Breakfast, Dessert
Cuisine: Mauritian
Keyword: rice porridge, rice pudding
Servings: 3servings
Author: Teenuja Dahari - veganlovlie.com
Ingredients
150gbasmati rice[3/4 cup]
500mlcoconut milk[2 cups] check my homemade recipe
250 - 500mlwater or more milk[1 - 2 cups] as needed to reach desired creaminess
60mlmaple syrup[1/4 cup] or other sweetener of choice, adjust to taste
Make a slit in the lemongrass but leave all the leaf layers attached (we don’t want them to separate in the rice, it will be difficult to remove all of them afterward).
In a large saucepan on low-medium heat, place the coconut milk, lemongrass stalk and cardamom pod. Bring to a gentle rolling boil.
Meanwhile, rinse the rice and drain a couple of times.
Once milk reaches a rolling boil, add in the rice and stir. Cover and cook on low-medium heat for about 10 minutes. Occasionally, stir the rice and make sure it is not sticking to the bottom of the pot.
Add more milk or water as needed to continue cooking the rice for another 7 - 12 minutes to the desired creaminess.
Add the maple syrup or sweetener of choice and the raisins. Cook for a few more minutes, then turn off the heat.