Sous Vide Coconut Milk Kheer
Chilled Indian rice pudding (or kheer) is a killer summer dessert, and it is made even better in the Anova Precision Cooker-- plus you'll never need to heat up the stove! Kheer is typically made with cow's milk, but I like to make my pudding dairy-free with sweet and rich coconut milk. A dash of freshly ground cardamom takes the recipe over the top.
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.
Prep Time: 04:30
Recipe Time: 03:00
180F / 82.2C
- 5 heaping tablespoons (25 mL) basmati rice
- 2 (14-ounce) cans full-fat coconut milk
- 1 cup (237 mL) water
- 3 tablespoons (15 mL) granulated sugar
- Pinch kosher salt
- 10 green cardamom pods, lightly crushed
- Chopped shelled pistachios, for serving
- Slivered almonds, for serving
- Rose water, for serving (optional)
- Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
- Divide rice evenly between 5 half-pint canning jars.
- In a large bowl, whisk together coconut milk, water, sugar, and salt. Divide between the 5 jars. Add 2 cardamom pods to each jar. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape).
- Place the jars in the water bath and set the timer for 3 hours.
- When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Stir the pudding to redistribute rice.
- Let the pudding cool to room temperature before re-sealing the jars and transferring to the refrigerator. Chill for 4 hours.
- Once thoroughly chilled, remove the lids and stir the pudding. Top each pudding with pistachios, almonds, and a few drops of rose water (if desired). Serve.