Coconut & Jaggery Kheer Rice Pudding

Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

Rice pudding means comfort food and this version is not just comforting but warm and fragrant and rich. It’s based on my mum’s recipe and is flavoured with a little coconut and the lovely caramel sweetness of jaggery. An added bonus is that it’s easily veganised – just switch the whole milk for coconut or almond milk. A perfect ending to an Asian meal.


  • 100g basmati rice, soaked for an hour and drained
  • 1 litre whole milk
  • 50g desiccated coconut
  • 150g jaggery, crumbled
  • 6 cardamom pods, lightly crushed
  • 1 stick cinnamon
  • 1 bay leaf


Add the soaked rice to a large saucepan and bring to the boil with 500ml water. Simmer on medium heat for five minutes and then add the milk, coconut, jaggery, cardamom pods, cinnamon and bay leaf and bring back to the boil.

Reduce the heat to a medium and simmer and stir continuously for 30 to 40 minutes, until the rice is cooked and broken up and the milk has reduced by almost half. Serve hot or chilled, topped with nuts or toasted coconut.