2 cups left-over cooked rice
Milk depends on how much rice you use – but ensure covered with 3-4 cm over the rice
2 cups full cream milk
1 cup sultanas
½ cup slivered almonds (ensure no skin)
2 cardamom pods, pierced with a knife
1 tbsp monk fruit sweetener
A dollop of ice cream, to serve
Grab your left-over rice and ensure it is broken apart – and not sitting in a big chunk as leftover rice often does.
Place rice, milk, sultanas, cloves and cardamom pods in a pot and gently bring to the boil then turn the heat down.
Add almonds and monk fruit sweetener.
Place a lid on the pot and turn the heat right down – otherwise, the milk will overflow.
Gently simmer, stirring frequently so the milk reduces, for 30 minutes.
Serve with a dollop of ice cream on top.