Rose-scented Basmati Rice Pudding | Ohh, Lah Lah!

It’s a dessert!  Readers with a sweet tooth, rejoice! 

I have yet to put one up on PK, although they’re made around here occasionally.  This one is dead simple.  Mostly because it starts with leftover Indian-spiced Basmati.  If you’ve been around the Kitchen much, you’ll remember how much I love curries.  For the pudding, I used the leftover rice that I had served with a delicate curry I made late last week.  That lovely rice will go with lots of dishes and it smells heavenly.  But really, you could probably use just about any plain-ish leftover rice.   Just don’t go using Uncle Ben’s Mushroom Explosion or anything like that.

This also gave me a chance to use the rest of my special Ohh, Lah Lah from the good folks at Snowville Creamery.  Snowville is working on developing a new product (Ohh, Lah Lah)  that is essentially 2% milk that’s been cold nano-filtered and reduced 2  1/2 times to make it thick and creamy.  It’s low-fat, but you’d never know it, it’s almost like cream.  It’s fabulous and not in stores yet so I squee’d when I got the chance to try it first.  This turned into a perfect use for it.  I ran out and need more already.  I have so many other ideas.  What do you say, Snowville?

And for bonus points, this dessert takes ten minutes, start to finish.

Indian Roses Rice Pudding, serves 6 to 8

4 c leftover rice (preferably basmati scented with cardamom, cinnamon, and cloves)

2 c Ohh, Lah Lah (or whole milk for you skinnies or 2% for the rest of us like me)

2 eggs, whisked

Heaping 1/2 c sugar

1 cinnamon stick broken in half, 2 green cardamom pods, lightly crushed, 1 star anise (if you have it)

1 t rose-water

Strawberry jam, (I used local Locust Lane, you might consider using my friend The Kichenette’s recipe next year)

In a large sauce pan, combine all ingredients except the rose-water and mix throughly.  Turn the heat on to just under medium.  Stir constantly for about five minutes or just until it begins to bubble a bit.  It should be thick and creamy.  Stir in the rose-water.  Pour into serving bowls and serve immediately with a spoon of strawberry jam on top.

Playlist included Dekshoo, by Radio Radio.  I don’t know why.  But I sure do love a good French Canadian rap now and then.


3 thoughts on “Rose-scented Basmati Rice Pudding | Ohh, Lah Lah!

  1. This new creamy milk sounds heavenly. I would be all over that if I could pick something like it up. And your recipe sounds just as magical. The next time I have rice leftovers, I will give it a try – though I will be halving it because the boyfriend doesn’t do creamy. His loss!

    1. I am really impressed with that milk, mostly because it’s so fresh. You have to keep it in the fridge, it’s not shelf stable. I like that. Shelf stable sometimes creeps me out, just a little bit. If you try the recipe, let me know what you think. Thanks for popping in!

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