MANGO-ALMOND KHEER

INGREDIENTS
1) left-over rice ( even if its sticky, no problem or rice that gets spilled over in the cooker, can also be used) 1 cup
2) milk 500 ml. / 1/2 litre approximately
3) sugar 1/4- 1/2 cup or condensed milk 1/4 cup or to taste
4) ripe mango finely chopped 1 cup
5) almonds blanched and chopped 3 tbsp
6) saffron few strands

METHOD
in a heavy pan, mix the rice and milk well, then simmer it, stirring often for about 10 minutes adding saffron and almond pieces.
Once it thickens to desired consistency, switch off the gas, add sugar, mix well, once sugar has dissolved, add mango pieces, mix and serve hot or chilled.

Note- why one should switch off gas and add sugar is, at times, milk can curdle, so to be safe switch off. That is the reason, for kheer when we cook flattened rice or moong dal or chana dal with sugar or jaggery, we cook with water and once it comes to room temperature only we add milk, or else it will curdle.

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