Coconut Kheer with Bronzed Pineapple
Ingredients
Directions
Kheer
1 c
kalijira or basmati rice
Jump
1 tbsp
coconut oil
Jump
½ c
ground or shredded coconut, fresh or dried
Jump
3 c
unsweetened almond milk
Jump
1
can coconut milk
Jump
c
natural cane sugar
Jump
4
green cardamom pods, bruised
Jump
1
vanilla bean, split
Jump
¼ tsp
fine-grain sea salt
Jump
pineapple and to serve
½ c
natural cane sugar
Jump
1 tbsp
coconut oil or butter
Jump
pinch of fine-grain sea salt
Jump
1 sm
pineapple, peeled, cored, and cut into 8 to 10 wedges
Jump
a handful of pistachios, raw or roasted, crushed
Jump
ground cardamom, for sprinkling
Jump
Coconut Kheer with Bronzed Pineapple

In blogger Tara O’Brady’s first book, Seven Spoons, she writes about some of the simple, healthy foods that fuel her as a writer, photographer, and eater.

Kheer, the South Asian milk pudding made with rice, cracked wheat, or translucent strands of vermicelli, is a soothing blanket, creamy and soft with cardamom and vanilla. Here there is a triple dose of coconut, using oil, milk, and shredded flesh; burnished chunks of pineapple, succulent and keen, provide a welcome contrast.

6-8 servings

  1. To make the kheer, rinse the rice until the water runs clear. Set a wide heavy saucepan over medium heat, add the coconut oil, and let it melt. Tip in the rice and cook, stirring, until translucent, 45 to 60 seconds.
  2. Sprinkle in the shredded coconut and toast for 30 seconds, then stir in the almond and coconut milks, cane sugar, cardamom pods, vanilla bean seeds, the pod itself, and the sea salt. Heat to boiling, stirring, then lower the heat to maintain a simmer.
  3. Stirring at regular intervals, cook the rice until the milk is thick enough to suspend the grains, 35 to 45 minutes. Discard the cardamom pods and vanilla bean.
  4. While the kheer is bubbling, give the pineapple its due attention. Sprinkle the cane sugar across a wide, nonstick skillet. Cook the sugar, without stirring, but shaking the pan often, over medium-high heat until the sugar melts and turns golden, 5 minutes.
  5. Spoon in the coconut oil along with a pinch of salt, and shake the pan some more until both are incorporated. Carefully lay the pineapple wedges into the caramel, and cook, turning regularly, until the pineapple is heated through, and absolutely lacquered, 3 to 5 minutes more.
  6. Serve the kheer with the hot pineapple, any and all juices left in the skillet, some pistachio crumbs, and the tiniest pinch of ground cardamom.

Reprinted with permission from Seven Spoons, by Tara O’Brady, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Seven Spoons

Tara O'Brady

Book Cover
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