Kiwi coconut kheer
- coconut milk - 4 cups
- basmati rice - 1 cup
- ground coconut - 1 cup
- kiwi - 3 pieces, finely chopped
- ground cardamom - 1 tsp
- brown cane sugar - 2-3 tbsp (depending on taste)
In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil, stirring constantly.
Reduce the heat and cook for 45 to 50 minutes (the milk is gently simmering), stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
Add the sugar and coconut flakes. Serve either warm or chilled, garnished with kiwi. Goes well with every nuts too.