|Prep time||45 minutes|
|Cooking time||30 minutes|
|Total time||1 hour, 15 minutes|
Kheer is a Bhutanese rice pudding. This version was taught to us in one of our Mosaics of Flavors classes by Bhagawati Gurung and her sister Devi, Bhutanese refugees who now live in Winooski.
Soak rice in enough water to cover for 10-15 minutes. Pour off water, rinse, and drain. In a medium sized pot, boil milk over medium-low heat. Once it is at a boil, add drained rice, coconut, sugar, and butter. Turn down heat to low and cover and let simmer for 20-30 minutes, stirring occasionally. Pudding should have a fairly thick consistency.