Sous Vide Coconut Milk Kheer

Anova Culinary

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 Itrich-Williams

Prep Time: 04:30

Recipe Time: 03:00

Temperature : 180F / 82.2C



  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.