1. Soak rice in water for 2 hours. Drain and grind to a smooth pate with fresh water.
2. Extract 2 cups of milk from coconut.
3. Peel and cut sweet potatoes into 2 cm cubes. Add about 4 cups of water and cook till soft.
4. Add the rice paste and jaggery powder. Cook stirring for 8-10 minutes, till the jaggery is dissolved and the rice past is cooked.
5. Add the coconut milk and cardamom powder.Just as the kheer begins to boil, remove from fire.
6. Serve hot or cold.

Serves 4-6