Pear and Pecan Kheer (Spiced Rice Pudding with Fresh Pears and Candied Pecans)

Have leftover rice sitting in the refrigerator? Turn it into something special. Like this spiced rice pudding. Made with simple, everyday ingredients, this healthy dessert has all the fall feels... warm, spiced palm jaggery syrup topped with creamy rice pudding, juicy seasonal pears, crunchy candied pecans and toasted almonds. Serve it up in cutting chai glasses to wow guests at your next festive gathering. They'll never guess something so elegant came out of transforming leftover rice.

Recipes

For the rice pudding: In a heavy-bottomed pan, combine 1 cup cooked, mashed white rice, 1 cup hot water, 1 cup coconut milk (or any milk of your choice), 1 tsp vanilla, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/4 cup raisins (optional), 1/4 cup blanched & slivered almonds, palm jaggery syrup to taste, 1 tsp coconut oil/butter/ghee and a pinch of salt.

Cook over medium-low heat, stirring frequently until the rice is soft and creamy (add more milk if required). This can be served hot/cold. I love it chilled.

For the syrup: Boil 1/4 cup water along with 1/2 cup grated palm jaggery, a teaspoon of freshly grated ginger, 1/4 tsp ground black pepper and 1/2 tsp ground cinnamon.

Let it simmer till it reaches consistency of honey, then remove from heat and strain.

For the pecans: Heat 2 tbsp of palm jaggery syrup with a dash of vanilla and spices (ground cinnamon, cardamom and ginger) until it bubbles.

Add 1/3 cup pecans and stir for a few minutes until they are well glazed, remove from heat, spread on a greased plate to dry.

To assemble: Spoon a little palm jaggery syrup into your dessert bowl, add the rice pudding, garnish with pear slices, candied pecans, toasted almonds and enjoy!