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