I was prompted to make this by sheer necessity– I had a bunch of leftover rice that was starting to harden in the refrigerator, and a cupful of coconut milk left from a tom kha gai recipe that I had no other plans for. It was really inevitable that I’d end up making rice pudding out of the two items.
I really love kheer, which is a coconut-cardamom rice pudding that I’ve only ever had in Indian restaurants. Sadly, I didn’t have any cardamom in the house and it was 12 degrees F outside, so I wasn’t about to go out just to buy some. Instead, I decided to make a plain coconut rice pudding and see what I could do with it later.