Coconut Cardamom Kheer
Yield: 4-6 servings

The exotic flavors of cardamom and coconut make this sweet rice pudding a comforting treat to end any meal. It’s even healthy enough to serve as a high-protein, high-fiber snack for the kids.

3 cups water
1 cup brown basmati rice
1/4 teaspoon salt
1 cinnamon stick
1/8 teaspoon whole black cardamom seeds (not whole pods)
3/4 cup coconut milk
1/3 cup agave nectar
1/8 cup chopped almonds, plus a little more for garnish
2-3 dates, chopped
ground cinnamon (for garnish)

1. Bring the water to a boil in a large saucepan. Add the rice, salt, cinnamon stick and cardamom seeds; bring to a simmer and reduce the heat to low. Cover and cook for 35 minutes, until the rice is just tender and there is still a bit of water in the pan.

2. Add the coconut milk and agave nectar. Simmer another 25 minutes, stirring occasionally to keep the coconut milk from scorching. The rice should be soft and tender.

3. To give the pudding a creamier texture, let cool slightly and blend with a hand blender or food processor for several seconds.

4. Stir in the chopped almonds and dates. Ladle into bowls and garnish with chopped almonds and a pinch of ground cinnamon. Serve warm.

©2007 Copyright Alison Anton - All rights reserved.