Monday, November 22, 2010

Oriental Style Rice Pudding

A bit thick, but very, very yummy :)

This is an aromatic stovetop-simmered style (like kheer), instead of the baked, eggy Occidental style. I made this using cooked rice. You can certainly start with uncooked rice (look up a recipe online), but be prepared to spend a lot of time stirring. The recipe is flexible: you can adjust the liquid amount for the desired consistency, add different flavorings, additions such as raisins or nuts, and even different sources of liquids. I recommend using whole milk and adding cream or evaporated milk. The recipe can be served warm or cold.

3-4 c. cooked basmati or jasmine rice
2 c. whole milk
1 can evaporated milk
~1 c. boiling water
1/2 c. sugar
1 Tbsp. rose water
1/2 tsp. ground cardamom
1 pinch salt
1 Tbsp. butter (optional)
crushed pistachios for garnish

Heat the whole milk and evaporated milk (or whatever types of milk you are using). Add the rice, sugar, salt, and cardamom. Bring to a boil and reduce to a simmer, stirring frequently for 25 minutes. You can add a pat of unsalted butter to keep a skin from forming.

Add the boiling water if the pudding becomes too thick, and continue to stir to break down the rice grains. Continue to cook and add liquid until pudding reaches desired consistency (it will thicken as it cools). Turn off the heat and stir in the rose water. Garnish with crushed nuts, more ground cardamom, or any other lovely things. Serve warm or cold. If you chill the pudding, put a layer of plastic wrap directly on top.

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