Rice Kheer with Malpude (Indian Pancakes)

To make rice kheer from scratch, you will need to cook rice in milk until it becomes creamy. Start by boiling 2 cups of milk, then add 1/4 cup of rinsed rice and cook on low heat, stirring frequently. Once the rice is soft and the mixture thickens, add sugar to taste and a pinch of cardamom for flavor. You can also add dry fruits like almonds and cashews for added texture.

If you're looking for gluten-free options for malpude, you can substitute wheat flour with rice flour or a gluten-free all-purpose flour blend. Additionally, you can use chickpea flour (besan) for a different flavor and texture. Just ensure that the consistency of the batter remains similar to that of regular pancakes.

To store leftover rice kheer, let it cool to room temperature, then transfer it to an airtight container and refrigerate. It can last for up to 3-4 days. For malpude, store them in a separate container, also in the refrigerator, and consume within 2-3 days. Reheat both before serving for the best taste.

For a complete Indian dessert experience, consider pairing rice kheer and malpude with a scoop of vanilla ice cream or a drizzle of honey. You can also serve it with a side of fresh fruit like mango or banana to balance the sweetness. A sprinkle of cardamom or saffron on top can enhance the flavors beautifully.

Yes, rice kheer is typically vegetarian as it is made with rice and milk. However, for those with lactose intolerance, you can use lactose-free milk or a plant-based milk alternative like almond or coconut milk. Just keep in mind that the flavor and texture may vary slightly with these substitutions.