Sunday, July 6, 2008
Icebox Experiment: Cherry Lychee Rice Pudding
Well, it hasn't been much of a cooking weekend. Instead, I have been doing my other hobby--wasting time. Alas, this is a blog about actions and not inactions, so what did we eat? Well, I had serious veggie sushi dreams yesterday. But, I left the rice to steam way too long. (A Harry Potter movie marathon is an embarrassing reason to mess up sushi).
Overcooking rice is a serious offense if you ask me. So, as my husband debated what we could do with this rice (spinach rice, congee, rice patties, rice pancakes), I decided to take things into mine own hands.
With a surplus of condensed milk, it felt only right to show this mistreated rice some love by turning it into kheer. Kheer is rice pudding with a serious sugar problem and a staple of Indian restaurants and homes.
To make, I sauteed the rice in butter, until bits were golden, added condensed milk, a sprinkle of sugar (overkill is good), a cardamom pod or two. And, then near the end, I added a bit of lychee juice. I served it with some homemade cherry/pink pepper preserves and fresh lychee.
This was such a big hit that I barely had time to photograph it before it was consumed. (Or else, I was getting some seriously hands on criticism of my food styling.)
Labels: Ethnic Cuisine: Indian