Coconut Carnaroli Kheer (Rice Pudding)

I have never liked rice pudding. I've had several versions of rice pudding - or kheer, as its called in Hindi. Its ubiquitous at religious ceremonies, made in the morning, left uncovered, and served, cold, mushy, gelatinous, before lunch or dinner. Most children seemed to love it. So much so that relatives gave my mother funny looks, as if she had failed in some motherly duty.
Logically, I would think that I'd like kheer/rice pudding. I love rice - I cannot go more than a day, maybe two, without eating some. You may have noticed that I like creamy, spicy sweets too. As I've grown up, I notice that I, like most people, begin to like foods I could not abide as a child. So many of us bloggers have described the experience: finding a fresher version of a once-despised vegetable, or a new technique for cooking an old-and-disliked dish. Which is why I came around to making my own version of kheer. I cut down the amount of sugar, omitted the raisins, increased the spices, and used coconut milk in addition to regular. Perhaps most significantly, I used carnaroli rice rather than a long-grained one. Carnaroli rice is similar to arborio in that they are both very short grained and starchy, with carnaroli being the shorter and plumper of the two. I believe it was that rice that made the greatest difference, for the resulting dish felt like a revelation. Because of the creamy starchiness, the rice melted into the coconut-flavored cream seamlessly, yet, the plump kernels still retained just a hint of nutty due to the firm inner center. The cream itself was  - with just the right consistently,  and delicately flavored of coconut, brightened with fiery chai-flavoring spices. I am salivating as I write, and dreaming of making some more right now. And so, as with so many other things, I think I do, after all, like rice pudding.

This recipe is so easy and fool-proof that I wish I had a super-easy label to catergorize it. Its also gluten-free, and I would imagine that you could make it vegan but using almond or soy milk instead of regular.

Coconut Kheer/Rice Pudding
3-4 smaller servings
1 3/4 cup milk
1/2 cup carnaroli rice (use arborio if you cannot find)
2 tbsp sugar, preferably raw
4 cardamom pods, seeds only, crushed
pinch of salt
1 tbsp minced candied ginger (or use 1 inch piece of a ginger if not available - see note)
9-10 ounces of coconut milk (do not use 'lite' - it is simply watered down)
optional: shredded, toasted coconut for serving
In a saucepan, combine the milk, rice, sugar, salt, and cardamom with 1 cup of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender, about 30 minutes. Stir in the coconut milk and ginger and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes.
Let cool slightly, about 5-10 minutes, before spooning into bowls and serving. 
Note: If using whole ginger, remove prior to serving.
Tea pairing: Milk, rice, and coconut...I suggest a darjeeling, or possibly a light assam. Or if you like, a cup of masala chai.