Leftover rice can be made into payasam. Roast all the leftover rice in ghee and place it aside. In a preheated kadhai, pour some ghee with a fistful of cashew nuts, a fistful of dried grapes and a fistful of charoli. Roast well and keep this also aside. Roast grated coconut (as much as the leftover rice) in ghee and keep it aside. Pour a little ghee in another kadhai. Add 2 fistfuls of chana dal in it and roast well. Add 2 glasses of milk and all the leftover rice. Cook well in slow fire. Add gur as much as required. If you want thick payasam, leave it to cook till the gur melts. If you want semi-solid payasam, add 1 – 1 ½ cups of milk. Add powdered cardamom and all the ingredients placed aside like the nuts. Add 1 big kadchi to ½ tin of Milkmaid according to requirement. Stir well. Serve warm, at room temperature or cooled. Optionally small pieces of fruits (banana, chickoo, apple, guava, grapes and shelled pomegranate) can be used to garnish. Have with a slurp and say yummy.