Ingredients:
Red Rice - 2 Tbspn
Jaggery - 1/2 Cup - Grated
Coconut Milk - 1/2 Cup
Cardamom - 2 Pinch
Cashew - 5 to 6
Ghee - 1 Tspn
Water - 1.5 Cups

Serves: 2 Persons

Procedure:
Step 1: In a kadai, Once it becomes hot, dry roast the red rice for 2- 3 minutes in slow flame
Step 2: Let it cool down
Step 3: Grinde the red rice to a course powder in a mixie jar.
Step 4: In the same kadai, add the grinded rice & add 1.5 cups of water (See Note)
Step 5: Let it cook for 15 minutes in medium slow flame
Step 6: Keep jaggery ready by dissolving in water and filter the impurities.
Step 7: Once rice gets cooked, add jaggery water & cardamom. Mix evenly and switch off the stove.
Step 9: In a small frying pan add 1 tsp of ghee and fry the cashew until it becomes golden brown.
Step 10: Pour the cashews in the kheer.
Step 11: Once the kheer cools down, add the coconut milk to the kheer.

Kheer is ready to be served.

Notes:
Do not add more water, it will make the kheer more watery.
Do not add coconut milk when the kheer is hot, it will get curdled.

You can check the recipe in the mentioned youtube video also: https://youtu.be/5Pt5_7Ayfmw