This spiced rice pudding can be made well in advance, but if you do so the rice will soak up most, if not all of the milk, so you’ll need to add a little more to loosen the kheer when you reheat it.
Prep 5 minCook 45 minServes 4
For the kheer100g basmati rice750ml non-dairy milk – I like Oatly or Bonsoy80g caster sugar½ tsp ground cinnamon½ tsp ground ginger½ tsp ground fennel⅓ tsp ground cardamom1/8 tsp cloves1/8 nutmeg1 pinch ground black pepper20g cocoa
For the chikki (AKA caramelised almonds)1 tbsp coconut oil50g flaked almonds½ tsp ground fennel seed½ tsp ground ginger40g caster sugar1 pinch salt
Rinse the rice in a sieve under the cold tap until the water runs clear, then put in a bowl, add cold water to cover and leave to soak.
Meanwhile, make the chikki. Put the coconut oil in a small frying pan over a medium heat and, once hot, add the almonds and stir-fry for a couple of minutes, until they turn pale gold. Add the ground fennel, ground ginger, sugar and salt, stir-fry for a minute more, until caramelised, then tip out on to a plate and leave to cool.
Now back to the kheer. Put the milk, sugar and all the spices in a deep saucepan and, over a low to medium heat, bring to a boil, stirring frequently. Drain the soaked rice and tip it gently into the spiced milk. Bring the mixture back up to a slow boil, then turn down the heat to a mere whisper and cover the pan.