Custard Rice Kheer With Leftover Rice – Dessert Recipe
Custard Rice Kheer With Leftover Rice – Dessert Recipe

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, custard rice kheer with leftover rice – dessert recipe. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Custard Rice Kheer With Leftover Rice – Dessert Recipe is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Custard Rice Kheer With Leftover Rice – Dessert Recipe is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook custard rice kheer with leftover rice – dessert recipe using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Custard Rice Kheer With Leftover Rice – Dessert Recipe:
  1. Prepare 1 cup Cooked Rice
  2. Prepare 2 cups+1/4 cup Milk
  3. Prepare 3 tbsp Vanilla Custard Powder
  4. Make ready 1/4 cup Sugar
  5. Get 1/4 cup Chopped Mix Dry Fruits
  6. Take 1 tsp Cardamom powder
Steps to make Custard Rice Kheer With Leftover Rice – Dessert Recipe:
  1. Mix custard powder with 1/4 cup cold milk and keep it aside. - Now boil 2 cups of milk in a deep saucepan and when it comes to boil. - Add custard milk mixture and stir continuously. Cook on medium flame for 10 minutes. - After 10 minutes add sugar and cook until sugar melts.
  2. Now milk will become little thick then add cooked rice and mix them well. - Cook for 5 minutes on medium-low flame. Finally, add cardamom powder and mix it well. - Transfer kheer into a bowl and garnished with chopped mix dry fruits. Allow it to cool down to room temperature and then keep it in the refrigerator. Serve chilled.
  3. Tips: - - You can add dry fruits of your choice. - Adjust sugar according to your taste. - You can serve kheer with fresh fruits.

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