Leftover Rice Kheer – Pudding

by dassana amit updated May 24, 2013

rice kheer or rice puddind

I had made this rice kheer recipe with leftover rice and the kheer was so good that i thought of sharing on the blog. In India, this dessert is called as Rice Kheer while in the west, it is called as Rice Pudding. The difference in the indian rice kheer and the western rice pudding is use of different flavoring agents.

In fact rice kheer is served as a dessert in many other countries including the middle-east, south-east regions. The flavoring ingredients that they use are the ones locally available and vary from one place to place.

However, the basic difference in different type of kheers is mentioned below:

  • The common ingredients that are used are rice, milk, sugar.
  • The flavoring agents used in India for rice kheer are cardamom powder, saffron and dry fruits like raisins, almonds, cashewnuts etc are added.
  • The flavoring agents used in the west are vanilla essence, cinnamon powder. Raisins are also added. In this recipe salt is also added. Some folks even add eggs whilst some top it with smoothened cream while serving.

The rice kheer that I made, used some of the spices mentioned above and the kheer turned out to be an amazing delectable one which everyone in my family liked. I made this recipe from leftover basmati rice. You could either use leftover rice or cook some rice and then use it.

Here is the list of ingredients for the Rice Kheer (Pudding):

  • 2 cups leftover cooked basmati rice or any good quality cooked rice
  • 4 cups milk
  • 3 tbsp sugar or more if desired
  • 1/4 tsp salt
  • 1/4 tsp cinnamon powder
  • 1/2 tsp green cardamom powder
  • 2 tbsp sliced almonds, cashewnuts and raisins

Method to make the Leftover Rice Kheer:
1: Mix the leftover rice, milk, sugar, salt in a heavy-bottomed saucepan and cook on a medium flame. Keep on stirring.
2: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.
3: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 when cool.

you might also love to check these kheer recipes:

  1. seviyan kheer
  2. orange kheer
  3. vegan vermicelli kheer
  4. rice payasam with coconut milk

Leave a Comment

{ 2 comments… read them below or add one }

Naomi June 24, 2011 1

Yum! Thanks for the recipe. I ended up using several cardamon pods instead of the ground as it was all I had…was delicious.


dassana June 24, 2011 2

thanks naomi….. the rice pudding is yum……