Mango-Coconut Kheer: A Spiced Indian Delight

Allergens

Milk, tree nuts (almonds)

Ingredients

• 2 cups basmati rice 4 cups whole milk 1 cup coconut milk 3/4 cup sugar 2 cups fresh or frozen mango chunks 1 teaspoon cardamom powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup almonds, sliced 1 tablespoon ghee (clarified butter)

Instructions

1. Begin by washing and draining the basmati rice. In a large pot, heat the milk over medium heat until it begins to steam. Add the rice, stirring occasionally to prevent sticking. Cover and cook for 20 minutes or until the rice is tender and the milk has thickened into a pudding like consistency. In the meantime, in a separate pan, gently warm the coconut milk, sugar, mango chunks, cardamom, cinnamon, nutmeg, and salt together over low heat. Stir occasionally to dissolve the sugar and blend the flavors. Once the rice is cooked, fold in the warmed coconut mango mixture into the rice pudding, stirring gently to combine. Cook for an additional 5 minutes on low heat. Remove from the stove and let it cool for a few minutes before refrigerating for at least 4 hours or overnight. For the garnish, in a small pan, melt the ghee over medium heat. Add the almonds and sauté until they turn golden brown. Remove from heat and set aside. To serve, spoon the chilled kheer into individual bowls, and sprinkle the toasted almonds on top. Enjoy this delightful dessert with your loved ones and savor the exotic flavors of India.

Chef’s Insight

The combination of basmati rice and coconut milk in this recipe lends an ethereal silkiness to the pudding, while the mango and spices create a symphony of flavor that transports you straight to India.

Notes

This dish is perfect for a vegetarian brunch, and its warm spices make it ideal for cold weather. It can be made ahead of time, making it ideal for entertaining guests.