• 2 cups coconut milk
  • 2 cups milk
  • 3 tablespoons white sugar
  • ½ cup Arete basmati rice
  • ¼ cup raisins
  • ½ teaspoon ground cardamom
  • ½ teaspoon rose water (optional)
  • ¼ cup sliced almonds, toasted
  • ¼ cup chopped pistachio nuts


  • Boil the coconut milk, milk and sugar in a large saucepan. Add Arete basmati rice, and simmer over low heat until the mixture thickens and the rice is tender. This will take about 20 minutes.
  • Take the cardamom, raisins and rose water and stir them together in the mixture. Cook it for a few more minutes.
  • The Kheer is ready. Serve it in bowls and garnish with almonds and pistachios.