This is my Creamy Coconut Basmati Rice Pudding or Kheer – a lightly Indian spiced version of traditional rice pudding with cardamom. Slightly lower carb it uses basmati rice instead of traditional pudding rice, I wash the rice really well to remove as much starch as possible and I add plenty of full fat tinned coconut milk and cream to help to pair the carbs.
Creamy coconut basmati rice pudding is higher carb than many of my other GD friendly puddings.
Please only try this recipe if you tolerate rice well
You need to have tried rice with well paired meals before giving this recipe a go as it is not as low carb as most of my other recipes and if you personally do not tolerate rice well then this would not be a suitable recipe for you.
This recipe benefits from extra pairing to play safe, adding nuts, seeds and extra cream will help make the rice pudding more tolerable
If you like this recipe, or want to try a slow cooker version, try out my basmati rice pudding recipe.
- 110 grams basmati rice brown or white (wash really well before to remove starch)
- 400 ml tinned coconut milk full fat
- 250 ml alpro coconut milk or full fat whole milk, or almond milk
- 3 tsp xylitol or erythritol sweetener
- 8 whole cardamom pods
- 1 whole vanilla pod split lengthways and seeds removed, or a tsp of vanilla extract
- 200 grams coconut cream (taken from the top of a tin of coconut milk) or double cream
- 1 small orange (zest only) (optional)
- 3 tbsp pistachio nuts crushed (optional)
- Wash rice in a sieve well with water to rinse away as much starch as possible. Do this until the water runs clear then add to a saucepan
- Shake the tin of coconut milk very well to ensure all the cream from the top of the can is dispersed throughout the milk, then add to the rice
- Add the coconut/whole milk, orange zest (if using), cardamom and vanilla seeds into the saucepan and stir. Cover with a lid and gradually bring to the boil
- Reduce the heat and cook for about 30 minutes, stirring occasionally until the rice is cooked and tender
- Add the sweetener to taste
- Remove the saucepan from the heat and leave to cool using some cling film pressed across the surface to prevent a layer of milk film from forming
- When the mixture has cooled, remove the cardamom pods and stir in the cream
- To serve pour into ramekins or glasses, finish with with some orange zest and crushed pistachios (toasted desiccated coconut or flaked almonds also work very well with this recipe)