Sous Vide Coconut Milk Kheer
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 othe ...
Ingredients for 5
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.