Leftover Rice Kheer

Ingredients

• Leftover plain rice: 1 cup (unsalted)
• Milk: 1 litre
• Sugar: 1/3 cup (to taste)
• Cardamom: 3-4 pods, crushed
• Almonds and pistachios: 2 tbsp, chopped
• Kewra or rose water: 2-3 drops (optional)

Method

1. 1
   Step 1

   Lightly mash the rice with your hand or a spoon so the grains break a little.

2. 2
   Step 2

   Bring the milk to a boil in a heavy-bottomed pan on high heat.

3. 3
   Step 3

   As soon as it boils, lower the heat and add the rice and cardamom.

4. 4
   Step 4

   Simmer on low heat for 20-25 minutes, stirring every 2-3 minutes so it doesn't catch. Move on once it has thickened.

5. 5
   Step 5

   Add the sugar and cook 5 more minutes. Adding sugar at the end helps the kheer thicken faster.

6. 6
   Step 6

   Turn off the heat and stir in the nuts and kewra. Serve warm or chilled.

Storage

Fridge for up to 2 days.