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Measurements
      Title: Indian Rice Pudding (Kheer)
 Categories: Miamiherald, Desserts, Ethnic, Indian
      Yield: 8 Servings
 
      2 c  Water
      1 c  Rice
      5 c  Coconut milk
  1 1/4 c  Sugar
    1/2 ts To 1 ts ground cardamom
        pn Salt
      1 ts Vanilla extract
 
   Bring the water to a boil in a medium saucepan.  Add the rice, cover,
  reduce heat to low and simmer until the liquid is absorbed, about 18
  minutes.
   Add the coconut milk, sugar, cardamom and salt. Simmer, uncovered and
  stirring frequently, over medium heat until thickened, about 20
  minutes. Remove from heat and stir in vanilla. Pour the pudding into
  individual bowls.  Serve warm or chilled.
  
  Per serving: 725 cal; 7g pro, 76g carb, 48g fat(75%),
       76 mg sodium
  
  Source: Miami Herald, 9/5/96 formatted by Lisa Crawford


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