Sous Vide Coconut Milk Kheer

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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.
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Pro-level cooking techniques made simple.

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)


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).

  • Step 2

    Divide rice evenly between 5 half-pint canning jars.

  • Step 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).

  • Step 4

    Place the jars in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

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

    • Step 2

      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.

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180 F / 82.2 C Recipe Temp
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