Got leftover rice sitting in the fridge? Don’t toss it—turn it into a rich, creamy kheer-style treat! This easy recipe for Indian rice pudding with leftover rice takes humble white rice and transforms it into a decadent dessert with coconut milk, cardamom, and a handful of pantry staples. Whether you call it “kheer” or just a genius way to avoid food waste, this dish proves that yesterday’s rice can be today’s showstopper.

Leftover rice might not look like much sitting in the fridge, but it’s an ingredient just waiting for a encore. This Indian-inspired rice pudding is proof. It’s cold, creamy, and just exotic enough to make you feel like you’ve done something fancy. Best part? Your family won’t guess it started with leftovers and no need to tell them, either.

What Is Indian Rice Pudding (Kheer)?

Indian rice pudding—also known as kheer—is a creamy, dreamy dessert that’s been around for a very long time. We’re talking ancient history here—kheer likely originated in India thousands of years ago, possibly during the Indus Valley Civilization (yep, as far back as 3300 BCE!). It’s traditionally made by simmering rice in milk with sugar and spices until everything melds into a rich, velvety pudding. The signature flavor comes from ground cardamom, which adds a warm, almost floral sweetness that’s totally irresistible.

You’ll often find kheer garnished with golden raisins, pistachios, or almonds—simple additions that take it from basic to celebration-worthy. While it’s a favorite at festivals and special occasions across India, it’s also a brilliant way to turn last night’s rice into something comforting, elegant, and totally satisfying.

Ingredients You’ll Need

Here’s what goes into this creamy treat:

Leftover Cooked Rice: Long grain or Basmati rice are both great choices, but honestly? Any plain white rice will do. Leftover rice works especially well here because it’s had time to dry out a bit, which means it soaks up all that creamy goodness instead of turning to mush. Just make sure it’s plain—no salt, no butter, no garlic from last night’s stir-fry.
Whole Milk: This is your base. It gives the pudding body and richness. You can use 2% or a plant-based alternative if needed, but whole milk gives the best texture.
Heavy Cream: Adds that extra layer of indulgence. If you need a dairy-free option, swap in full-fat canned coconut milk or an unsweetened dairy-free creamer.
Coconut Milk: This is where things get really luscious. It brings a subtle tropical note and helps create that thick, spoon-coating texture. Make sure you’re using the canned kind—not the coconut “beverage” from the fridge section.
Ground Cardamom: Just a pinch of ground cardamom adds a warm, floral spice that makes the whole pudding feel extra special. If you’ve never used cardamom before, now’s the time to make friends with it.
Golden Raisins: Soft, sweet, and pretty to look at. They plump up beautifully in the pudding. Regular raisins work fine too, or feel free to leave them out if dried fruit isn’t your thing.
Chopped Unsalted Pistachios: These bring crunch and a little color contrast. You can sub in almonds or cashews if needed—or skip the nuts entirely for a nut-free version.
White Granulated Sugar: You can reduce the amount slightly if you prefer things less sweet, or try a different sweetener like honey or maple syrup (just note it might change the flavor slightly).

How to Make Indian Rice Pudding

Here’s how to turn last night’s rice into a dessert that feels like it came from a fancy restaurant (but didn’t cost you an extra dime):

Start with the rice and milk.

Grab a large nonstick sauté pan and combine your cooked rice and whole milk over medium heat. Give it a few minutes until it comes to a gentle boil.

Simmer and stir.

Once it’s bubbling, turn the heat down and let it simmer. Stir frequently, and in about 5 minutes, it’ll start to thicken.

Time to build the flavor.

Bring the heat back up to medium, and stir in the heavy cream, coconut milk, sugar, and ground cardamom. Keep whisking! This helps everything blend smoothly and keeps the texture silky, not clumpy.

Finish strong with the mix-ins.

Once the pudding is thick enough to coat the back of a spoon, take it off the heat and stir in the golden raisins and chopped pistachios. The heat will plump the raisins just enough and slightly soften the nuts.

Chill and serve.

Transfer the pudding to individual bowls or a serving dish, and press plastic wrap directly onto the surface to prevent that weird skin from forming. Chill for at least four hours (overnight is fine, too). Serve it cold or let it come to room temperature—either way, it’s smooth, creamy perfection.

MORE: 7 Easy Ways to Give New Life to Leftover Rice

indian rice pudding with leftover rice kheer pistachio chopped

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5 from 1 vote

Creamy Indian Rice Pudding with Leftover Rice

Don’t toss that leftover rice—turn it into a rich, creamy dessert that feels like a treat from a fancy café. Made with pantry staples and a touch of cardamom, this Indian-inspired rice pudding (also known as kheer) is the perfect way to turn last night’s rice into something decadent. It’s easy, frugal, and absolutely delicious.

Prep Time10

Cook Time15

Chill time4

Total Time4 25

Course: Dessert

Cuisine: Indian

Servings:

Calories: 436kcal

Ingredients

1 cup leftover cooked white rice Long grain or Basmati preferred
1 cup whole milk
½ cup heavy cream
¾ cup canned coconut milk
¼ teaspoon ground cardamom
¼ cup white granulated sugar
⅓ cup golden raisins
⅓ cup chopped unsalted pistachios or almonds or cashews

Instructions

In a large nonstick sauté pan, combine the cooked rice and whole milk. Heat over medium until it begins to boil gently.
Lower the heat and let it simmer, stirring often, until it starts to thicken—about 5 minutes.
Stir in the heavy cream, coconut milk, sugar, and cardamom. Increase heat to medium and whisk constantly as it cooks for another 5–10 minutes, or until thick and creamy.
Remove from heat. Stir in the golden raisins and pistachios.
Spoon the pudding into individual dishes or one medium glass bowl. Press plastic wrap directly on the surface (this prevents a skin from forming). Chill in the fridge for at least 4 hours.
Serve chilled or let it come to room temperature. Optional: sprinkle with extra nuts before serving for added crunch.

Notes

No cardamom? Try a pinch of cinnamon or nutmeg instead—but the unique flavor of cardamom is worth keeping on hand.

Dairy-free version: Use full-fat canned coconut milk for both the milk and cream portions, or substitute your favorite dairy-free alternatives.

Not a fan of raisins? Leave them out or swap in chopped dried apricots, dates, or even a few chocolate chips for a fun twist.

Sweetness level: Feel free to reduce the sugar or replace it with honey, maple syrup, or coconut sugar to suit your preferences.

Nutrition

Question: What’s the most surprising dish you’ve ever made from leftovers? Let’s swap ideas in the comments below.

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Turn Leftover Rice into Indian Rice Pudding Delight

What Is Indian Rice Pudding (Kheer)?

Ingredients You’ll Need