Coconut Rice Pudding from India Cookbook

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Find out how to make Coconut Rice Pudding from India: The Cookbook

Coconut Rice Pudding

From India: The Cookbook  (November 2010 $49.95), by Pushpesh Pant, Phaidon Press,


Nariyal ki Kheer

Coconut Rice Pudding


Origin Hyderabad

Preparation time 40 minutes, plus soaking time

Cooking time 35 minutes

Serves 8




100g / 3 ½ oz ( ½ cup) rice, rinsed and drained

2 fresh coconuts, peeled and grated

250g / 9 oz (1 ¼ cups) sugar

8-10 green cardamom pods*, ground

1 tablespoon ghee**

2 tablespoons blanched almonds

2 tablespoons unsalted pistachio nuts, blanched

2 tablespoons raisins


* cardamom is a spice made from the dried pods of the cardamom plant, used in both sweet and savoury dishes, and known as elaichi in India. The most common variety has green pods, while the other has black-brown pods with a more astringent flavour. Ground green cardamom is also available from Asian grocery stores.

** ghee is butter which has been clarified to remove the milk solids and obtain the purified fat. Used to prepare cooked desserts and to cook many Mughal dishes.





Soak the rice in a large bowl of water for 1 hour, then drain.


Put the rice and coconut in a blender or food processor and process, adding a little water to make a thick paste. Transfer the paste to a large, heavy-based pan, and cook over low heat for 10 minutes. Pour in 250ml / 8fl oz (1 cup) water, add the sugar and simmer for 20 minutes, or until the mixture has a porridge-like consistency. Sprinkle over the ground cardamom and mix well. Spoon into a glass bowl.


Heat the ghee in a frying pan (skillet) over low heat, add the nuts and stir-fry for about 3 minutes, or until light brown. Remove and add the raisins to the pan and stir-fry lightly for about 1-2 minutes. Sprinkle over the pudding, then allow to cool completely and serve cold.