Indian Rice and Coconut Dessert in Milk Recipe
A coconut-scented rice pudding in the Indian kheer tradition, made by gently reducing milk around short-grain rice. The long simmer leaves the grains tender enough to crush with a spoon, while the desiccated coconut softens into the creamy base rather than remaining crunchy. Raisins add concentrated sweetness, cardamom perfumes the warm milk, and flaked almonds provide the contrasting texture.
Milk puddings made with rice belong to the broad Indian family of kheer-style desserts, with names, flavorings and consistencies varying by region and household. This straightforward version pairs cardamom, raisins, coconut and almonds in a rich pudding suitable for either warm serving or chilling.
The coconut is integrated into the milk from the beginning, so it gives the pudding a fuller coconut aroma and a softly textured body. The contrast comes from the almonds on top, not from the simmered desiccated coconut, which naturally hydrates and loses its crunch.
Why this version works
- Short-grain rice releases enough starch to thicken the milk while retaining small, tender grains.
- A 40–50 minute gentle simmer gives the rice time to soften fully and allows the milk to develop a cooked, concentrated flavor.
- Sugar is added only after the rice is tender, avoiding the slower softening that can occur when sugar is introduced too early.
- Frequent scraping becomes more important near the end, when reduced milk and hydrated coconut are most likely to catch on the bottom.
- The pudding is taken off the heat while still slightly loose, accounting for the substantial thickening that occurs during cooling.
Chef's tips
Use a broad, heavy pot if possible: the larger surface area encourages steady reduction, while the thick base moderates the heat. When stirring, draw the spoon slowly across the entire bottom rather than circling only the center. A slight drag from the thickened milk is normal; any rough or sticky patch signals that the heat should be lowered immediately.
How to serve
Serve in small bowls while warm for the softest, most aromatic texture, or chill for a firmer dessert. Add the flaked almonds shortly before serving so they retain their bite instead of softening against the moist pudding.
Watch out for
- Milk can rise suddenly as it approaches the boil. Stay beside the pot and lower the heat as soon as foam gathers near the rim.
- Do not judge doneness by the clock alone. If the rice still feels chalky or resists being crushed, continue simmering in 5-minute intervals.
- A rapid boil can scorch the milk before the rice softens; use the lowest heat that maintains a gentle simmer.
- Do not expect the desiccated coconut to remain crisp after simmering. Reserve the textural contrast for the flaked almonds.
- Avoid reducing the pudding to a stiff mass in the pot, especially if it will be chilled.
Substitutions
- For the most predictable thickening and stability, retain the specified dairy milk. Plant milks are not direct one-for-one replacements: low-protein varieties may remain thin, while some separate during prolonged simmering.
- Keep the specified short-grain white rice rather than replacing it with long-grain rice, which releases less starch and produces a looser, less cohesive pudding.
Ingredients
- white short-grain rice e.g. for risotto or desserts - 80 g
- milk cow’s or plant-based, e.g. soy - 800 ml
- desiccated coconut - 40 g
- sugar or to taste - 60 g
- butter optional, for a creamier taste - 1 tablespoon
- ground cardamom optional, traditional Indian dessert spice - 0.25 teaspoons
- raisins optional - 30 g
- flaked almonds for sprinkling - 20 g
Preparation
- Rinse the short-grain rice in a fine sieve under cold running water for 30–60 seconds, until the runoff is much less cloudy. Drain thoroughly.
- Combine the milk, drained rice and desiccated coconut in a heavy-bottomed pot. Set over medium heat and stir every minute or two, scraping across the base. As soon as the milk begins to foam and rise, turn the heat down to low.
- Simmer uncovered for 40–50 minutes. Keep the surface at a gentle tremble rather than a rolling boil, and stir every 3–4 minutes at first, then every 1–2 minutes as the mixture thickens. Scrape the bottom and corners of the pot each time. The rice is ready when a grain can be pressed into a soft paste between the spoon and the side of the pot; the milk should have reduced by roughly one third.
- Stir in the sugar, butter, ground cardamom and raisins. Continue cooking over low heat for 5–8 minutes, stirring frequently, until the sugar has dissolved, the raisins have plumped and the pudding falls from the spoon in a slow, thick ribbon. It should still look slightly looser than the final consistency because the rice and coconut continue absorbing milk as they cool.
- Remove from the heat and leave the pudding in the pot for 10 minutes, stirring once halfway through so a skin does not form. Divide among bowls or glasses and scatter the flaked almonds over the top.
- Serve warm or at room temperature. For a cold pudding, let it cool, cover and refrigerate for at least 2 hours; stir before serving if the texture has set firmly.
Storage
After chilling, the dessert becomes very thick; when serving the next day you can add a little milk and gently reheat it so it becomes creamy again.
I prefer this pudding just warm, after a short rest: the cardamom is still fragrant, the raisins are supple, and the rice remains creamy without becoming overly firm. The almonds are best scattered on at the last moment.
