Custard kheer (from leftover rice)
Custard kheer (from leftover rice)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, custard kheer (from leftover rice). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Custard kheer (from leftover rice) is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Custard kheer (from leftover rice) is something that I’ve loved my whole life. They are nice and they look fantastic.

Custard Rice kheer is made of rice, milk, sugar, and vanilla custard powder. Vanilla custard powder gives a unique flavor to the kheer. In this recipe, I have used leftover rice.

To get started with this recipe, we have to first prepare a few ingredients. You can cook custard kheer (from leftover rice) using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Custard kheer (from leftover rice):
  1. Get 1 bowl leftover rice
  2. Make ready 1 ltr milk
  3. Get 1 1/2 -2 tsp vanilla or mango flavour custard powder
  4. Get 1/2 bowl sugar or per taste
  5. Make ready 1/2 tsp cardamom powder
  6. Prepare 7-8 almonds
  7. Take 10-12 raisins
  8. Make ready 10-12 cashews
  9. Take Grated coconut

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….? Kheer from leftover cooked rice is a one such easy and super delicious dessert that can be prepared on day. Kheer fans like me just need a reason to make it so I cook extra rice to make possibly prepare kheer. Kheer is originally made using uncooked basmati rice which actually adds a pleasant flavor and aroma to the kheer.

Instructions to make Custard kheer (from leftover rice):
  1. Boil half milk in a wok or heavy bottom pan. Chopped the dry fruits.
  2. Make a boil then add rice. Cook on low flame. Keep stirring.
  3. When it becomes little thick then switch off the flame and mash the rice lightly with a beater.(not too much)
  4. Now add remaining milk and mix well.stir continuously on low flame again. It should not be burn.
  5. In bowl make the custard paste with cold milk with out lumps.
  6. When kheer thickens.then add custard paste in it. Keep stirring continuously. Cook for 3-4 minutes.
  7. Now add Sugar.mix it well. Cook for few minutes..
  8. Now add cardamom powder grated coconut.and chopped dry fruits.Mix it well. Switch off the flame.
  9. Let it cool in fridge. Before serving garnish with chopped dry fruits.

Add milk, sugar, vanilla and salt. Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. Each one calls for pre-cooked rice. If you keep opening your fridge to find that little container of rice staring at you, it's time to use it up before it goes bad.

So that’s going to wrap it up for this special food custard kheer (from leftover rice) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!