This kheer-like recipe was a good use of leftovers: 1 cup cooked jasmine rice and 1 cup coconut milk. We tried this recipe: https://www.geniuskitchen.com/recipe/rice-pudding-made-with-coconut-milk-113661 Our modifications: first, we used 1 cup cooked jasmine rice (so we skipped the first step). Second, we skipped the cinnamon stick and used the lemon rind only as a garnish. Third, we toasted ¼ cup pistachios, divided into 3 Tbsp and 1 Tbsp. Fourth, we placed the cooked rice in a small pot, then stirred in ¼ tsp cinnamon, ¼ tsp ground cardamom, ¼ cup brown sugar (loose, not packed down), 1 tsp vanilla extract, 2 Tbsp golden raisins, 3 Tbsp toasted pistachios, 1 cup coconut milk, and 1 cup milk. We brought it to a boil and then reduced to a simmer (uncovered) until the flavors melded and the texture resembled that of kheer (about 15 mins). We served the pudding and garnished with the remaining 1 Tbsp toasted pistachios and 2 tsp grated lemon rind. (Sept. 2018, updated Apr. 2020)
Note: This photo was taken in Sept. 2018. We added pistachios and grated lemon rind to the recipe in Apr. 2020.
Note 2: The 2:1 ratio of liquid (1 cup coconut milk and 1 cup milk, for a total of 2 cups) and cooked rice (1 cup) is correct. At first it will look like the rice is drowning in liquid. Fight the urge to add more rice; as the pudding cooks, it will become more viscous and start to resemble kheer. We learned the hard way by cavaliarly doubling the rice (2 cups), and the end result was a too-thick pudding with diluted flavors. (Apr. 2020)
Cooking Adventures 