To make Mango Rice Kheer, start by soaking 0.25 cup of rice for about 10 minutes, then wash and drain it. In a pan, heat 2 tsp of ghee and sauté the soaked rice for a few minutes. Next, add 1 liter of milk and bring it to a boil. Reduce the heat and let it simmer until the rice is cooked and the mixture thickens. Stir in 0.5 cup of sugar, 1 cup of mango puree, and 0.5 tsp of cardamom powder, mixing well. Cook for a few more minutes, then serve in bowls garnished with roasted nuts and mango pieces.

Mango Rice Kheer is not suitable for a vegan diet as it contains milk and ghee. However, you can make a vegan version by substituting dairy milk with almond milk or coconut milk and using vegetable oil instead of ghee. This will maintain the creamy texture while making it vegan-friendly.

If you're looking for a healthier alternative to sugar in Mango Rice Kheer, you can use natural sweeteners like honey, maple syrup, or agave nectar. Just keep in mind that these substitutes may alter the flavor slightly, so adjust the quantity according to your taste preference.

To store leftover Mango Rice Kheer, let it cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. When ready to serve, you can enjoy it cold or gently reheat it on the stove, adding a splash of milk if it thickens too much.

Mango Rice Kheer pairs wonderfully with a variety of Indian snacks and desserts. You can serve it alongside crispy samosas or pakoras for a delightful contrast. Additionally, it complements spicy dishes well, balancing out the heat with its creamy sweetness. For a complete meal, consider serving it after a flavorful biryani or curry.