This recipe is an absolute delight for your taste buds. The tropical twist on traditional kheer is a real showstopper!
Ingredients
80g basmati rice
600ml whole milk
400ml coconut milk
40g golden caster sugar
4-5 green cardamom pods
6 tbsp mango purée
handful pistachios, roughly chopped
Method
– Rinse your rice around 3-4 times. Cover in water and soak for 10 minutes or longer if possible. Drain it and set aside. Transfer the rice to a pestle and mortar and roughly crush it.
– Add your milk to a large pan and bring it to boil.
– Add the rice and cook on a low heat for 15 minutes. Make sure to stir regularly.
– Add the coconut milk, stir through, and cook for 15 minutes.
– Add the sugar and stir through.
– Remove the seeds from the cardamom pods and place in a pestle and mortar. Then, crush them to form a coarse powder. Add this to the pan.
– Add the mango purée, stir through, and cook for 2 minutes.
– Serve garnished with the chopped pistachios.