Ingredients:
- 3 cups Almond Milk
- 2 cups Coconut Milk
- 1 ½ cup Cooked Rice
- ⅓ cup Sugar / Jaggery
- 1/2 tsp Cardamom Powder
- 1 tbsp Crushed Pistachios
- 1 tbsp Raisins
- 2 tbsp Almonds
Garnish:
Pistachios and Saffron strands
In a double bottom pot (kadai), put in all the ingredients (cooked rice, almond milk, coconut milk, sugar, almonds, pistachios, raisins & cardamom powder). Mix together and cook on medium-high heat until the mixture starts to boil. As soon as it boils, turn the heat down to low medium, and cook for about 20 mins, stirring frequently to avoid it sticking to the sides of the kadai.. The kheer will thicken as it cooks, so you can adjust the time to achieve the desired thickness.
Garnish with pistachios and saffron strands. Serve hot or cold.