Kheer

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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.

Prep Time

45 minutes

Cook Time

30 minutes

Yield

6 Servings

Ingredients

2 cups milk
1⁄4 cup coconut
1⁄2 cup sugar
3 tablespoons butter
1 cup rice, white

Instructions

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.