It started with a conversation with a friend last month when the subject of Indian restaurant buffets came up and she confessed that she was in love with Indian-style rice pudding; enough to go back for second and third helpings whenever she found rice kheer served in the buffet line-up. When this friend made dinner for us this Sunday (a delicious meal where the centerpiece was tangy-spicy vegetarian Filipino adobo), I remembered the conversation and put together a big bowl of kheer to take over to her.
Kheer, soft and milky as baby food, comforting and sweet, is one of those desserts that features in a majority of Indian cuisines, often as the official dessert of festive occasions or a quick celebratory sweet to celebrate a birthday or a good report card.
The kheer I grew up eating and have made dozens of times is the one with seviyan/vermicelli, as in this recipe I have posted before. This was a good excuse to try something different and make some creamy kheer with rice instead of vermicelli. This is a quick stove-top dessert made with pantry ingredients.
I used the simple and straightforward recipe from Enjoy Indian Food as my guide (thank you, Meera!) and here's how I made the rice kheer. This made 4 servings (large rice kheer-fan portions, plus a tiny bit left over for a treat for my friend the next day).
1. Grease a heavy pot with a few drops of oil.
4 cups 2% milk
1⁄3 cup Basmati rice (rinsed well and drained).
Bring to a boil, then simmer, stirring often until the rice is almost cooked through.
1⁄2 heaped cup sugar
1 cup heavy cream
a hefty pinch of saffron
1 tsp. cardamom powder
4. Cook for 10 min on medium-low heat, stirring often. Turn off the heat and let the mixture cool down.
5. Stir in 2 tsp. rose water. Garnish with toasted pistachios. Chill and serve.
Ever since I bought a bottle of rose water a few weeks ago, I am in love with it! In this case, it added a wonderful exotic aroma to the dessert. The rice kheer was simply divine. We enjoyed every single spoonful.
I am sending this to this month's Sugar High Friday- the 61st edition has the theme of Sweet Comforts, hosted at A Merrier World.
Here's another quick and simple dessert I made last weekend to take to a trivia game and share with my team- strawberries in a dark chocolate shell. I rarely buy strawberries, least of all in the middle of winter, but bought these when I had guests expected for a brunch that never materialized because of the kitchen repair woes (yes, it is all fixed now and life is back to normal).
I used a bar of dark chocolate, melted it in a deep bowl in the microwave in 30 second increments, stirring to melt the chocolate without scorching it. Then I dipped the strawberries (that had been washed and dried thoroughly beforehand) and placed them on parchment and then in the fridge for the chocolate shell to form. Because I was worried about the sweetness, I sprinkled a little granulated sugar on each strawberry. I wanted more chocolate per strawberry so I did not let the excess chocolate drip away, that's why my strawberries are stuck in dark chocolate puddles.
As we go on with our normal lives, life in Haiti has been turned upside down by a devastating earthquake. Let's share a little and give what we can to help the rescue efforts. Click on the link to Doctors Without Borders on the right sidebar.