leftover rice kheer , how to make rice kheer from cooked rice
Leftover rice kheer , how to make rice kheer from cooked rice requires about 20 minutes from start to finish. One serving contains 182 calories, 3g of protein, and 2g of fat. This recipe serves 2. For 38 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 53 people were impressed by this recipe. This recipe from Veg Recipes of India requires almonds, cardamom powder, cooked basmati rice, and milk. A few people really liked this side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 73%. Users who liked this recipe also liked rice kheer , how to make rice kheer | chawal ki kheer, Vrat ke chawal ki kheer – Samvat rice kheer – Fasting, and rice payasam , how to make rice payasam | rice kheer.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 to 1.5 tbsp sliced almonds/badam, cashews/kaju and raisins/kishamish
¼ tsp green cardamom powder/elaichi powder
1 tsp charoli or chironji (optional)
¼ tsp cinnamon powder/dal chini powder
1 cup leftover cooked basmati rice or any good quality cooked rice
2 to 2.5 cups milk
a pinch of salt
2.5 to 3 tbsp sugar or more if preferred
Equipment:
sauce pan
bowl
frying pan
Cooking instruction summary:
mix the leftover rice, milk, sugar, salt in a heavy-bottomed saucepan or non stick pan and cook on a low to medium flame. keep on stirring.after 5 minutes, add the cardamom and cinnamon powder.lower the flame and let the pudding cook for 15-20 minutes or till it starts to thicken. Keep on stirring after every few minutes.when the rice kheer becomes slightly thick, then add the sliced almonds, cashewnuts and raisins.you can either serve the rice kheer hot or cold. If serving cold, pour the pudding in small serving bowls. refrigerate them and serve rice kheer when cool.
Step by step:
1. mix the leftover rice, milk, sugar, salt in a heavy-bottomed saucepan or non stick pan and cook on a low to medium flame. keep on stirring.after 5 minutes, add the cardamom and cinnamon powder.lower the flame and let the pudding cook for 15-20 minutes or till it starts to thicken. Keep on stirring after every few minutes.when the rice kheer becomes slightly thick, then add the sliced almonds, cashewnuts and raisins.you can either serve the rice kheer hot or cold. If serving cold, pour the pudding in small serving bowls. refrigerate them and serve rice kheer when cool.
Nutrition Information:
covered percent of daily need
