|50 g g||white rice white rice|
|500 - 600 ml ml||whole milk whole milk|
|2 - 3 tbsp tbsp|| sugar
((plus 1 tbsp for mango compote))
|10 g g|| pistachio
|2 tbsp tbsp|| coconut milk
((try not to shake the can before opening))
Priya's mango, coconut and pistachio kheer
- Wash or rinse the rice in cold water and add to a pan with the milk and the sugar for sweetness. Simmer gently for 30 minutes until the rice is cooked and the mixture has reduced. Stir occasionally to prevent the rice/mixture sticking to the base of the pan.
- Meanwhile, to make the compote add the chopped mango for fruitiness to a small pan with 2 tbsp of water and up to 1 tbsp of sugar (depending on the sweetness of the mango). Cook gently for 10 minutes until the mango is soft and has broken down a to a thick chunky mixture.
- The kheer is ready when the mixture is thick and creamy and the rice is fully cooked. If the rice needs longer but the mixture is thick, you can add a little extra milk. Once ready, add the coconut milk for creaminess and stir through. Without shaking the coconut milk can, the thicker, creamier milk will rise to the top and is perfect for spooning into the pudding for a rich coconut flavour.
- When ready to serve, ladle into bowls, swirl over some mango compote and top with chopped pistachios to give crunch.