Coconut & Cardamom Rice Pudding

Combine the rinsed basmati rice and water in a wide, heavy-based saucepan. Bring to the boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the rice is just tender and most of the water has been absorbed. Starting the rice in water rather than coconut milk prevents the milk from scorching on the bottom of the pan during the long initial cook. The rice should be soft but the grains still mostly intact at this stage — they will break down further as the coconut milk is added and the kheer continues to cook.

Pour in the coconut milk and coconut cream and stir well to combine with the cooked rice. Add the caster sugar and stir until dissolved. Bring to a gentle simmer over medium heat, then reduce to the lowest possible heat. Cook uncovered for 25–30 minutes, stirring every 4–5 minutes to prevent the bottom from catching, until the kheer has thickened to a loose, creamy porridge consistency. As it cooks the rice grains will gradually break down and release their starch, thickening the coconut milk into a rich, velvety pudding. The kheer will thicken further as it cools, so remove it from the heat when it still looks slightly too loose — a consistency just thicker than double cream is ideal.

While the kheer simmers, toast the flaked almonds in a dry frying pan over medium heat for 2–3 minutes, tossing frequently, until golden and fragrant. Watch them carefully — they go from golden to burnt very quickly. Set aside. When the kheer has reached the right consistency, remove the pan from the heat. Stir in the ground cardamom, saffron water (including the strands), and rosewater. The cardamom is the dominant flavour of this dessert — use freshly ground seeds from whole pods rather than pre-ground cardamom for the best fragrance. Taste and add a little more sugar if needed. The pudding should be warmly sweet, floral, and deeply aromatic.

Ladle the kheer into small bowls or clay pots. Scatter the toasted flaked almonds and chopped pistachios generously over the top, and add a pinch of dried rose petals if using. Serve immediately for a warm, comforting dessert, or leave to cool to room temperature, then cover and refrigerate for at least 2 hours for a chilled version — both are equally delicious. If serving chilled, the kheer will have set to a thicker, spoonable consistency. Stir in a splash of coconut milk before serving if it has thickened too much in the fridge. The kheer keeps well covered in the fridge for up to 3 days.