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.

Author

Kate Itrich-Williams

Prep Time: 04:30

Recipe Time: 03:00

Temperature : 180F / 82.2C

Ingredients

• 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)

Directions

1. Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
2. Divide rice evenly between 5 half-pint canning jars.
3. 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).
4. Place the jars in the water bath and set the timer for 3 hours.

Finishing Steps

1. 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.
2. Let the pudding cool to room temperature before re-sealing the jars and transferring to the refrigerator. Chill for 4 hours.
3. 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.