Sous Vide Coconut Milk Kheer

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)

Directions

• 

  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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