Sesame Dark Chocolate Kheer
Kheer is traditionally a celebration dessert made with plain milk and cardamom. Using chocolate in this dish modernizes this rice pudding as the custom is to make it plain with milk and cardamom. Other varieties include apple kheer, orange kheer, and pineapple kheer. This version uses toasted sesame and chocolate to complement each other. The toasted sesame oil yields a Japanese influence. This is an Indo-Japanese rice pudding dessert. It doesn’t exist yet but here’s to inventing it and hoping it catches on!
- 1 cup Royal Basmati Rice
- ¼ cup cacao powder
- ¼ cup toasted sesame oil 5 tablespoons maple syrup sea salt to taste
- 1 cup of whole milk or oat milk
- 1 cup of water
- White sesame seeds, to garnish
- Candied orange slivers, to garnish
- Place 1 cup of basmati and 2 cups of water together in a pot and cook until al dente, about 15-20 minutes.
- In a blender, mix together oil, cacao powder, maple syrup, and a pinch of sea salt until smooth.
- Into the pot of al dente rice, add the chocolate & toasted sesame oil blend, milk, and water, and bring to a boil on low heat. Mix gently and cook down until the liquid sauce thickens. This should take about 5-8 minutes.
- Serve warm garnishing with white sesame seeds and candied orange slivers.
- We are using a raw food technique in making this chocolate oil blend which cuts the cooking time down by a lot.
- Substitutes for maple syrup & cocoa powder: 3 tablespoons of white sugar instead of 5 tablespoons of maple syrup or ¼ cup of melted semi-sweet chocolate instead of 1/4 cup of cacao powder