January. It’s a difficult month. It’s even cold in San Francisco. Here we are beginning Week Two of New Year’s resolutions (or Weak Two, approximately ten days of working up the motivation to feel, well… motivated). I’m still recovering from an extremely relaxing holiday in Connecticut. Getting snowed-in, watching movies and cooking up butterscotch pudding and chocolate cream pie is hard work. Tough life, I know.
And of course there are things that I didn’t get to do. Like learn French. Or remember to floss everyday. And save the world.
My weak Week Two needs a salve. It needs pudding. Something warm, spicy and comforting without killing my lettuce-only-until-St-Thomas-diet.
Indian Rice Pudding
adapted from Allrecipes.com
- 3 cups of liquid (1 can of coconut milk + regular milk)
- ½ cup of basmati rice
- 3 tbspn of sugar
- Ground cinnamon, cardamom and cloves to taste (I like a lot of cardamom and a pinch of cinnamon and cloves)
- ½ tspn of salt
- 2 tspn of rose water (more or less to taste)
- ¼ cup of golden raisins
- Garnish: toasted almonds and pistachios
1. Bring coconut milk, milk and sugar to boil in a saucepan.
2. Add rice, cover pan, and simmer over low heat until the mixture thickens and the rice is soft (about 30-45 minutes depending on the type of rice). Stir occasionally so that the rice doesn’t stick to the bottom.
3. Once the rice is tender, stir in rose water, spices and raisins. Let it sit for 5-10 minutes to cool and settle.
4. Garnish with nuts, and enjoy with a Chai tea.