Sans any strong Indian flavors like that of cinnamon, cardamon, raisins etc, this recipe is quite straight forward and very easy to make.
By Shuchi Mittal
Kheer has always been one of my favorite Indian desserts. Not overly sweet, it is quick to make and good for summer or winter as it is delicious hot or cold! I was on the prowl for a unique dessert as I had some friends coming over. Friends who would eat anything, but when it comes to chocolate, would burn a hole in the pot. That’s when I decided to combine this simple Indian recipe with the divine goodness of chocolate. Sans any strong Indian flavors like that of cinnamon, cardamon, raisins etc, this recipe is quite straight forward and very easy to make.
“Want to celebrate and have no cake?
Try this treat That needs not a bake.
Strumming with flavor Indian and sweet,
Chocolaty enough to Make you jump off your seat.”
- 1 cup white rice
- 1 lt full cream milk
- 200 ml coconut milk
- 3 tbsp brown sugar
- 8 pieces of semisweet dark chocolate (or 70% cocoa baking chocolate)
- Chocolate shavings for garnishing
- In a deep pot, bring to boil the milk and coconut milk.
- Add ½ a cup of water to this, along with the rice, sugar and chocolate and cook on medium-low flame till the rice is fully cooked.
- Keep stirring so the rice doesn’t stick to the bottom of the pot.
- Once the rice is cooked, mash half of is using a spatula, and cook till most of the liquid has evaporated.
- Remove from heat. Serve hot or cold. It's that simple!
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.