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!”
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!
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!
Oh man, shelf stable is something I never even consider when I think about dairy.