"This coconut, apricot & almond #ricepudding was last night's #festive #dessert (though what we were really celebrating was the end of the tween's final exams!). It was a HUGE hit with both my dessert-deprived, #refinedsugarfree boys. "
Coconut, Almond And Apricot Rice Pudding
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Recipe Intro From cupcakeree
Taking Indian dessert up a notch or two with this coconut, almond and apricot rice pudding
Ingredients
3 parts coconut milk
1 part water
ground cinnamon
cardamom
nutmeg
coconut oil
honey
cooked white rice
pinch of salt
semi-dried apricots, chopped
blanched almonds
Keira (panadanas) water
Method
In a heavy-bottomed pan, whisk together 3 parts coconut milk, 1 part water, some ground cinnamon, cardamom & nutmeg, a little coconut oil and honey over medium-high heat until everything is well combined. To this add cooked white rice and a pinch of salt (I used leftover basmati which already had some salt added to it, so I skipped adding more). Now continue to cook the mixture, stirring until it thickens and the rice gets soft. Lower the flame, add in a generous amount of chopped, semi-dried apricots & blanched, flaked almonds (I also threw in a couple of dried figs) and continue to cook. If the pudding gets too thick, stir in more coconut milk, check for taste and add more spices and/or honey as needed. Finally, add in the pièce de résistance... a touch of kewra (panadanas) water and remove from heat.
I love the intoxicating, musky fragrance of kewra and the flavor it imparts to this dish, but if you're not a fan you can leave it out (though I highly recommend it). I also recommend resisting the temptation to dig in right away and waiting until the #kheer has been thoroughly chilled.