Kheer is a luscious Indian rice pudding typically cooked in milk with sugar, spices, and then garnished with raisins and nuts. This recipe had been in my mental rolodex for quite some time, and it wasn’t until recently that I finally put it to test, and it definitely pleased this Indian-Mexican household! No more wistful, longing looks at other restaurant diners eating kheer while you woefully pass on dessert. Grab some cauliflower and coconut milk and make it yourself, honey.
This is an incredibly easy recipe to put together, and it tastes better the longer it sits in the refrigerator, because the cauliflower rice will continue to soak up the coconut milk. My biggest tip would be to definitely not skip toasting the nuts! It’s such a quick step that adds a ton of flavor depth to the dish. Toasting nuts releases their essential oils, which makes them much more fragrant and what a difference it makes. As soon as you start to smell the nutty deliciousness wafting toward your nose, the nuts should be turning a golden-brown. This is your cue to take them off the heat immediately so that they don’t burn! It only takes a hot minute for them to go from golden and perfect to charred-in-a-bad-way and bitter.
One last tip is to make sure to use real full-fat coconut milk (look for a BPA-free canned version) for this recipe, and not the cartoned beverage type. The coconut milk you find in the dairy section at the grocery store is filled with additives to give it a longer shelf life. Just use the real stuff!
- 2 cups cauliflower rice
- 2 cups canned coconut milk
- 1/2 cup chopped cashews
- 1/2 cup chopped almonds
- 1/8 tsp nutmeg
- 1/8 tsp cinammon powder
- 1/8 tsp cardamom powder
- 4 packets Stevia
- 2 tbs grassfed ghee
- Toast nuts in a dry pan over low-medium heat until they reach a golden-brown color. Remove from pan and set aside.
- Add 1 tbs ghee to pan over low-medium heat and add cauliflower rice, allowing rice to absorb ghee.
- Add coconut milk, Stevia, and spices to pan, stirring mixture.
- Simmer on low-medium heat for 20 minutes, stirring mixture occasionally.
- Turn off heat and add 1 tbs grassfed ghee and allow to melt in mixture.
- Store in an air-tight container and let kheer continue to absorb coconut milk overnight.
- Either mix nuts into kheer or store separately to garnish each serving with 2 tbs of toasted nuts (as seen in photos).
- Makes approximately 8 servings.