Shaki Kheer Creamy Rice Pudding With A Coconut Twist - cooking recipe

Ingredients

1 cup short-grain rice
2 (13 1/2 ounce) cans light coconut milk
2 (14 ounce) cans sweetened condensed milk
1 teaspoon saffron

Preparation

Soak the rice in cold water 30 minutes & rinse.
Measure the sweetened condensed milk and stir in the saffron. Set aside.
Boil the rice and coconut milk together, then simmer, stirring from time to time, until the rice is tender (about 15 minutes).
Add the condensed milk and saffron to the rice and coconut milk. Turn off heat.
Can be served warm and garnished with golden raisins or sliced almonds.
Served cool can be topped with Redi Whip.