Creamy Coconut Milk Rice Kheer

1.Place the rinsed basmati rice into the Thermomix mixing bowl and add the water. Cook for 12 minutes at 100°C on reverse speed 1 to soften the rice.

2.Add the coconut milk, coconut sugar, shredded coconut, ground cardamom, and salt to the bowl.

3.Cook the mixture for 20 minutes at 90°C on reverse speed 1.5 with the simmering basket placed on top of the lid instead of the measuring cup to allow for evaporation and thickening.

4.Check the consistency; if a thicker pudding is desired, cook for an additional 5 minutes at 90°C on reverse speed 1.5.

5.Transfer the kheer to serving bowls and allow it to cool slightly, as it will thicken further upon standing.

6.Garnish with toasted cashews and golden raisins before serving warm or chilled.