Wednesday, April 10, 2013

Rice pudding, a childhood memory!

Cold, sweet, and refreshing rice pudding
As a child, rarely were the times where I opened the fridge and didn't find small cups of my mom's fragrant rice pudding.  When making yogurt, she would always set aside some milk to make this family favorite. What made her rice pudding special is the flavorings she added. Sometimes she would use rose water and cinnamon but quite often she would perfume the pudding with rose geranium leaves that impart a distinctive and very special taste to this humble pudding.

Rice puddings were enjoyed since ancient times, and it seems their roots were in grain pottages that were made by middle eastern cooks. Even in our modern times, rice puddings are extremely popular across the world with many variations and adaptations to suit local tastes.

As an international dessert, rice pudding is known through different names like kheer, firni, shola, to name a few. Probably the secret of this recipe's success is that from two basic ingredients you can create endless variations, and you can even create even a vegan version that uses milk derived from plants such as soy.

Rice pudding used to be recommended to people who had stomach illnesses for its easy digestion and health benefits so if anyone is looking for a delicious, nutritious and healthy recipe, look no further! 
Rice is the main ingredient of this dessert absorbs all flavors you add to it

For the classic rice pudding for two individuals you need:

  • 100 g of rice (I used jasmine rice)
  • 250 ml of milk (plus 3 to 4 tbsp water, the quantity of liquid will also depend on the rice type)  
  • 40 g sugar (I used vanilla scented)
  • 2 bruised cardamom pods (use 3 for more aroma)
  • 1 tbsp rose water (or more if you wish)
  • 1 tbsp cream (optional)

In a saucepan combine the sugar, rice, milk and cardamom, mix well and put on a medium heat.  When it slightly starts heating lower the flame and let it cook for about 1/2 hour, stirring frequently, when the rice is fully cooked remove the cardamom and add the rose water and cream (if you are using it). Though I believe the cream  adds more flavor and makes the texture more velvety you can skip it if you you are watching your calories.

Fill your pudding in the serving cups, let them cool down before you chill them. Rice pudding taste better the second day when it is set, cool and refreshing.

I like to decorate the cups before serving them with some coarsely chopped pistachio nuts and rose petals or small rose buds. Of course, you can decorate your cups anyway you see fit.

I hope you try this recipe, it is really easy and delicious and though this cold refreshing pudding is suitable for hot summer days it is enjoyable anytime of the year! Bon appetit. 

No comments:

Post a Comment