The rich flavours of coconut milk and basmati rice meld together, punctuated by the sweetness of raisins and the nutty crunch of almonds and pistachios. Each bite is a testament to your culinary skills, a sweet reward for your efforts.


  • 2 cups coconut milk
  • 2 cups of milk
  • 3 tablespoons white sugar
  • ½ cup basmati rice
  • ¼ cup raisins
  • ½ teaspoon ground cardamom
  • ½ teaspoon rose water (optional)
  • ¼ cup sliced almonds, toasted
  • ¼ cup chopped pistachios

Method of preparation:

Rinse the basmati rice under cold water until it runs clear.

Combine the coconut milk, milk and sugar in a large saucepan. Bring to the boil over a medium heat, stirring occasionally.

Add the rinsed rice to the pan. Reduce the heat to low and simmer. Stir frequently to prevent the rice from sticking to the bottom of the pan.

Cook for about 25-30 minutes or until the rice is tender and the mixture has thickened to your desired consistency.

Stir in the raisins, ground cardamom and rose water if using. Cook for a further 5 minutes.

Remove from the heat and allow the kheer to cool slightly. It will continue to thicken as it cools.

Garnish with roasted almonds and chopped pistachios before serving.

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