1. Grind the coconut with 1 cup of watrm water and extract the thick milk.
2. Add about 3 cups of water to the residue and extract the second milk.
3. Wash the rice add the second coconut milk and turmeric leaf.
4. Simmer till the rice is soft.
5. Add salt and sugar or jaggery.
6. Simmer till sugar or jaggery is dissolved.
7. Discard the turmeric leaf.
8. Serve the kheer hot or cold.

Serves: 4 to 6

Note:

• This Kheer is prepared for the harvest festival in South Karnataka.
• Traditionally, the newly harvested rice is used in this recipe.
• Any fine table rice like Jeerasal, Kichidi, B.T., Sona, Govind Bhog etc. may be used.
• Basmathi rice is not needed for this recipe as the flavour of basmathi will not be distinct due to the turmeric leaf aroma.