Tag Archives: cinnamon

Almond Raisin Rice Pudding

20 Mar

kheer

Rice pudding (aka kheer) is a classic Indian dessert. There are countless ways to prepare it, and while I love every variety I’ve tried, this particular batch holds a special place in my heart. It was the first time I’ve ever attempted to make it, which is pretty shocking considering the ingredients are  widely available and that I’ve been enjoying this dish since my infancy.

Sometimes you forget the vast number of foods you can make with the same simple ingredients; case in point here. Rice is a staple in Indian cuisine but is typically used in savory dishes. It wasn’t until sheer necessity that I decided to give my first bout with kheer a try. B and I had invited friends over for dinner, but after preparing an elaborate meal, I realized I didn’t make anything for dessert. I looked around for something that could serve as a dessert and finally laid my eyes on a jar of rice. It was my Oprah ‘ah-hah!’ moment. Thank goodness for rice, and thank goodness for this kheer.

P.S. Happy first day of Spring! Looking forward to warmer days ahead :)

Ingredients:

  • 1/4 cup short/medium grained rice
  • 4 cups whole milk
  • Sugar to taste (I used 3 tbsp)
  • 1/4 tsp chopped cardamom
  • 1-2 tbsp chopped nuts ( I used almonds; may also use cashews and pistachios)
  • Handful of raisins
  • 1/4 tsp cinnamon
  • 1 tsp clairified butter (ghee)

Directions:

1. In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.

2. In the same pan, roast the rice for 2-3 minutes on low heat.

3. Now add the milk. Increase the heat to med-high and let it come to a boil.

4. Give it an occasional stir so that the milk does not stick to the bottom. Take care not to let the milk burn. Add desired amount of sugar and give it a stir.

5. Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and the rice has cooked thoroughly (rice should be soft, not mushy). This process can take up to 45 minutes.

6. Add cardamom and half of the roasted nuts/raisins.

7. Give it a stir until combined. Sprinkle cinnamon and garnish with remaining nuts.

8. Serve lukewarm.

*Serves 2

Original recipe has been slighly adapted.

Advertisements

Cinnamon Strawberry Bread

4 Mar

IMG_6166

I love having homemade baked goods in the house. First off, they don’t have the preservatives and processing of store-bought items. Also, they make good snacks to pack along with lunch for work, or I can nibble on it between patients. It can be eaten as-is (which is delish!) or you can top it with some whip cream and eat it like a cake for dessert. It also is great to eat along with a morning cup of coffee (or chai, if you’re like me) when you’re in a rush.

So many good things rolled into one. And it’s easy to make. Sounds perfect to me!

Ingredients: 

Original recipe makes 2 – 9 x 5 inch loaves

  • 2 cups fresh strawberries
  • 3 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten
  • 1 1/4 cups chopped pecans
 Directions:
  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
  • Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
  • Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well.
  • Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans.
  • Divide batter into pans.
  • Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Original recipe can be found here