One fine day all of a sudden, my pressure cooked rice became too gooey to be eaten. Since it was a new brand of rice, I had unknowingly messed up with the water proportion. It was Saturday noon and just the two of us. Too hungry after the morning chores, both of us drank the over cooked-almost-liquid rice concoction with sambar.
Obviously we did not take the second helpings of the rice. But me being me, I could not see the rice going down the drain. I decided to do something with it.
I am not sure if there is some name to this recipe. This is more like an experiment which became a success.
2 cups of the liquid rice
1 medium size block of jaggery
4 cups of milk
2 spoons of ghee
A pinch of cardamom
A handful of cashews
- Take a wide pan and boil milk in it.
- While the milk is getting boiled, heat jaggery in another vessel. Once it gets completely melted, strain it for impurities. You should be left with a clear liquid jaggery.
- Once milk is boiled, add the rice and keep stirring for about 5 minutes on low flame.
- Add the jaggery and keep stirring for 5 minutes.
- Add a pinch of cardamom and take it off the stove.
- Adjust the sweet level here, if you want to be sweeter, add more jaggery.
- Like we do the daal tadka, do a tadka of ghee with some cashews.
And what do you see?
A kheer like stuff waiting to be polished off.
Feel good about yourself that you did not waste the rice and dive in immediately.
P.S I think this can work with left over rice too 🙂 Do let me know if you try it.