Rice Payasam | Rice Kheer | Leftover Rice Kheer

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Rice Kheer

We start our rice recipe series RICELICIOUS with a sweet dish – Rice Payasa. It is simple payasa/ kheer made from leftover rice.

Rice Kheer Usually rice kheer involves cooking rice in milk – Cooked till creamy. But, you can still whip up a delicious payasa/kheer with leftover rice too. Simply cook the rice in some milk, flavour it with some cardamom and top it with few nuts. A quick fix for your dessert craving is ready in few minutes.

Rice PayasamNow, when you are using leftover rice make sure that the cooked rice is not too old (not more than a day old) and stored well. Also, you can substitute milk with coconut milk, and sugar with jaggery. Adding nuts give crunch to the kheer – But is completely optional. You can even add some saffron for the flavour and that beautiful hue it gives to the kheer.

Rice KheerCheers to sweet beginnings!! Lets cook some delicious rice kheer.

Ingredients

  • Cooked rice/leftover rice – 1 cup
  • Sugar 1/2 cup
  • Full cream milk 500ml
  • Cardamom 2 pods
  • Mixed nuts handful (optional)
  • Ghee optional

Method

  • In a deep saucepan pour milk and bring it to boil.
  • Add rice, sugar, cardamom pods – mix well and break lumps, if any.
  • Close the lid and let the mixture simmer for 10 minutes.
  • Open the lid and boil in low flame for another 15 – 20 minutes till milk reduces to half.  Keep stirring the milk occasionally and scraping the cream from side.
  • Fry mixed nuts in ghee and add it to the kheer.
  • Serve warm.

NOTE

1. Let the leftover rice come to room temperature if it was put in refrigerator

2. To thicken payasa – make a slurry of rice flour (1 tbsp) in little water and add it to the mixture.

3. Condensed milk/sweetened khova can be used in the preparation.

4. Be careful of milk curdling if using jaggery as the sweetener. Do not boil jaggery and milk together, high chances of milk curdling .