We tried this recipe to use up some leftover basmati rice: https://www.vegrecipesofindia.com/leftover-rice-pudding-kheer/ Our modifications: first, we heated 2 ½ cups milk, 3 Tbsp sugar (we used citrus-infused sugar), a dash of salt, and 1 cup cooked basmati (Jyoti brand) on medium-high heat to bring it to a boil. Then we reduced to a medium-low simmer, stirring often, for 5 mins. We then added ¼ tsp cinnamon (we used Vietnamese) and 2 green cardamom pods (slightly cracked) and then continued to simmer (we kept on “Lo” for an active simmer) for until thickened (about 25 mins), stirring occasionally. In the meantime, we toasted 1 ½ Tbsp each cashew halves and slivered almonds (for a total of 3 Tbsp toasted nuts) and set aside 1 ½ Tbsp golden raisins. At the end of 20 mins’ cooking, we stirred in the raisins and toasted nuts. (July 2020)
Note: We prefer a different kheer recipe that we posted about here: https://piglettedc.tumblr.com/post/627202131557072896/indian-rice-pudding-kheer-version-2-another
Cooking Adventures 