Indian Rice Pudding
1 cup rice
1 cup milk
1/2 cup hwc
3/4 cup coconut milk
1/4 cup sugar
1/4 tsp ground cardamom
1 star anise would be nice
1/3 cup (golden) raisins or similar fruit
(apricot, date, fig, currants etc)
1/3 cup chopped pistachios
Med heat – rice & milk until boil.
Reduce and simmer until thick, stirring (5 mins)
Medium, add everything up to cardamom – whisk until thickens (5-10 mins).
Remove, stir in raisins and nuts.
Glass bowls, cover skin with plastic. Serve chilled or room temp.
sprinkle some cinnamon on top, maybe some almonds and a drizzly of honey if you like it extra-sweet, and serve
Serves 4
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Arborio (or other short-grain rice is best becaues of starchiness) almond-vanilla rice pudding
as above up to sugar.
1/2 split vanilla bean or 1.5 tsp vanilla extract (it’s normally 1 tsp = 2″ of bean)
3/4 tsp almond extract (or cook with 1/4 cup almond flour and + 1/2 cup milk)
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RICE FRITTERS
1 1/2 cup leftover rice
1/2 onion finely chopped
1/2″ ginger grated
2 garlic cloves, minced
1 hot green pepper
optional 1 tbsp chopped cilantro/coriander
1/2 tsp hot powder (red chile or cayenne)
2 tbsp corn starch
2 tbsp chopped nuts (peanut or cashews)
1/4 tsp salt to taste
mash everything, form fritters, fry in oil at 350, flip occasionally until golden brown (2-3 minutes)
let dry on paper towel, serve warm