Black Rice Coconut Kheer

Method

1. 01

   Drain the soaked rice and simmer with the water and a pinch of salt for 35 minutes, stirring occasionally, until the grains are tender but still hold their shape.

2. 02

   Stir in the coconut milk and cardamom. Simmer on a low flame for 10 minutes — the kheer should look glossy, not split.

3. 03

   Add the jaggery and stir until completely dissolved. Taste; adjust sweetness with more jaggery if needed.

4. 04

   Serve warm or cold, finished with toasted almonds and a final pinch of cardamom.