- Heat a heavy bottom pan on medium heat. Add the coconut oil and allow to melt. Then add the rice and crushed green cardamom pods.
- Toss the rice with the oil and cardamom for 1–2 minutes, stirring constantly until aromatic.
- Add the milk to the pan and stir well. Set heat to medium-high.
- Let the milk come to a boil. Stir regularly so that milk doesn't stick to the bottom of the pan.
- Once the milk has come to a boil, set the heat to low and let the kheer cook for around 25 minutes. Stir every 2 minutes or so. The milk will reduce considerably. When ready, the kheer will look thick and the rice completely cooked. If you want very thick kheer, cook for 10 more minutes.
- Add in the sugar and mix well. Then add in the nuts and soaked sultanas (drained).
- Cook the kheer for 5 more minutes after adding the sugar, nuts and sultanas. The sugar will dissolve completely. Don't worry if your kheer doesn't look very thick at this point. It will continue to thicken as it cools down.
- Remove pan from heat. Stir in the soya cream and rose water (optional).
- Serve in individual dessert glasses or bowls. Garnish with more nuts and sultanas. Serve warm or chilled.
Chef's tip: Why not experiment with different spices? Ginger, saffron, cinnamon and mixed spice all work well.
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