Leftover Rice Kheer

Ever have a very sorry looking pot of plain white rice sitting on your stovetop the day after a special dinner? Yes, you thought you had very smartly calculated exactly how many cups of rice you’ll need to avoid wastage, but alas as always, leftovers win and you lose….? I know exactly how that feels!

Leftovers are usually a charm on normal days – hurrah for no cooking the next day! But sometimes, you don’t want to have the same old thing from yesterday. I personally don’t like plain basmati rice the next day – it has a tendency to clump up, become less fluffy and soft and just be generally not as tasty. Having said that, I love using leftover rice in Kheer the next day. Firstly, who doesn’t love Kheer? Use up all the rice and give the Kheer out to your friends, family and neighbours (or eat it all yourself. I won’t tell)! Secondly, wasted leftovers always make me sad and I always aim to minimise them as much as possible. When you use leftover rice in Kheer, you won’t be able to tell the difference between Kheer where the rice is cooked in the milk and this Kheer!

I really think this recipe should be in your mental kitchen notebook, to pull out any day you have leftovers. Because really, Kheer has to be one of the best Pakistani desserts out there, amiright? Hurrah for delicious ride pudding and double hurrah for no more leftover rice!

One thing to note though is if your rice is salty, this won’t work well. Try this out only if your rice is on the blander side – I have tried this with a salty batch of rice and all I ended up with was a lot of wasted milk and inedible kheer.

Enjoy, with love x

Leftover Rice Kheer

Print Recipe

Servings

6 servings

Cook Time

60 minutes

Servings 6 servings

Cook Time 60 minutes

Leftover Rice Kheer Print Recipe Servings 6 servings Cook Time 60 minutes Servings 6 servings Cook Time 60 minutes

Ingredients

• 2 cups cooked basmati rice
• 4 cups milk
• 1/2 cup sugar
• 3/4 tsp cardamom powder
• nuts and raisins, or garnish

Servings: servings

Instructions

1. Add the sugar, milk, cardamom powder and rice into one pot. I used the same pot the rice was in because, hello less dishes to wash.

   
2. Turn the heat to medium and cook, continuously stirring and scraping the bottom of the pan until the milk has condensed into a thick, pillowy cream and sticks to the rice. Don't worry about mashing the rice - it adds to the texture

   
3. Garnish with nuts and raisins and serve warm or cold. I like mine warm!

Recipe Notes

Soak the pot you've cooked the Kheer in with water straight after emptying it for easier washing.

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