Tuesday, May 15, 2012

Kheer-style Tapioca


As I mentioned in the bread pudding post, I"m not a fan of rice pudding but I like tapioca. Go figure. 

Kheer is an Indian rice pudding that is flavored with cardamon and often has pistachios, raisins, and coconut in it. It's wonderful stuff. 

I decided to make a tapioca version instead. You can use the Minute Tapioca sold at the grocery, but I suggest having some fun with larger pearl tapioca found in the Asian markets. There are many different sizes, the largest usually found in the Asian boba drinks. I used a rather small pearl.


Kheer-style Tapioca

1 can of coconut milk
1 cup of water
1/4 cup Minute Tapioca or small pearl tapioca
4 Tablepoons sugar
1/2 teaspoon rose water (optional)
1/4 cup raisins
1/4 cup pistachios, chopped 
toasted coconut for garnish

Shake the can of coconut milk well and then open and pour the contents into a medium saucepan. Add water and tapioca and let sit for about 10 minutes. Stir in sugar. Turn heat to medium and stir occasionally to keep tapioca from clumping. Cook for about 10 minutes until the pudding has thickened and the tapioca is cooked. Remove from heat and add rose water, pistachios, and raisins. Serve hot or cold with a bit of toasted coconut for garnish.




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