Rice pudding is basically a foreign version of our desi kheer – and a great way to use up leftover rice. This is a healthy version with jaggery, and to add a boost – some instant coffee! Serve warm or cold – either ways, its delicious and guilt-free!
A collaboration with Huber & Holly | Recipe by Huber & Holly
The Recipe
Serves Yields: 2
Ingredients
- ½ cup cooked short grain rice
- 1 cup milk
- 1 tsp jaggery
- 1 tsp instant coffee
- ½ tsp cinnamon
- nuts
Instructions
- Heat the milk and let simmer. Before it starts to boil, add the rice and stir
- Then add the jaggery and stir to melt, followed by the instant coffee - by now the mixture must thickened
- Remove from heat and stir in the cinnamon
- Pour into serveware and allow to cool slightly
- Then garnish with nuts
