Shaki Kheer Creamy Rice Pudding With a Coconut Twist

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

Directions

1. 1

   Soak the rice in cold water 30 minutes & rinse.

2. 2

   Measure the sweetened condensed milk and stir in the saffron. Set aside.

3. 3

   Boil the rice and coconut milk together, then simmer, stirring from time to time, until the rice is tender (about 15 minutes).

4. 4

   Add the condensed milk and saffron to the rice and coconut milk. Turn off heat.

5. 5

   Can be served warm and garnished with golden raisins or sliced almonds.

6. 6

   Served cool can be topped with Redi Whip.