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ISO: ISO: raita, lassi, rice pudding... any of the above!
- Thread starter cheezz
- Start date
In Search Of:
sandi-in-hawaii
Well-known member
I'm not a rice pudding expert ny any means, but this one was good: REC Creamy Rice Pudding
The recipe has two steps - 1) cook the rice, and 2) make the pudding. I liked the recipe, because I could use leftover white rice, and start from the second step.
It got over 600 reviews at allrecipes.com (click on the link)
Creamy Rice Pudding
Submitted by: Erica G.
from allrecipes.com
3/4 cup uncooked white rice
1 1/2 cups milk
1/3 cup white sugar
1/4 teaspoon salt
1/2 cup milk
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.
Remove from heat, and stir in butter and vanilla. Serve warm.
http://dessert.allrecipes.com/az/CrmyRicPdding.asp
The recipe has two steps - 1) cook the rice, and 2) make the pudding. I liked the recipe, because I could use leftover white rice, and start from the second step.
It got over 600 reviews at allrecipes.com (click on the link)
Creamy Rice Pudding
Submitted by: Erica G.
from allrecipes.com
3/4 cup uncooked white rice
1 1/2 cups milk
1/3 cup white sugar
1/4 teaspoon salt
1/2 cup milk
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.
Remove from heat, and stir in butter and vanilla. Serve warm.
http://dessert.allrecipes.com/az/CrmyRicPdding.asp
REC: Raita
This "recipe" is very adaptable. Quantities are just suggestions, and seasonings are your choice.
I tend to leave the cucumbers unpeeled, and I'll use cilantro as often as not.
* Exported from MasterCook II *
Raita
Recipe By : Judy
Serving Size : 4 Preparation Time :0:15
Categories : Ethnic, Sauces,
Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/2 Cups Plain Non-Fat Yogurt
1 Small Cucumber, Pickling Type -- peeled and grated
2 Tablespoons Fresh Mint Or Parsley -- chopped
1/4 Teaspoon Cumin Seed -- roasted and ground
1/8 Teaspoon Cayenne
1/2 Teaspoon Salt
Freshly Ground Black Pepper -- to taste
Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to use.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with Indian meals.
NOTES : This is an excellent "fire extinguisher" for spicy Indian dishes. Leave out the cayenne if serving with very hot dishes.
This "recipe" is very adaptable. Quantities are just suggestions, and seasonings are your choice.
I tend to leave the cucumbers unpeeled, and I'll use cilantro as often as not.
* Exported from MasterCook II *
Raita
Recipe By : Judy
Serving Size : 4 Preparation Time :0:15
Categories : Ethnic, Sauces,
Tried & True
Amount Measure Ingredient -- Preparation Method
1 1/2 Cups Plain Non-Fat Yogurt
1 Small Cucumber, Pickling Type -- peeled and grated
2 Tablespoons Fresh Mint Or Parsley -- chopped
1/4 Teaspoon Cumin Seed -- roasted and ground
1/8 Teaspoon Cayenne
1/2 Teaspoon Salt
Freshly Ground Black Pepper -- to taste
Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to use.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with Indian meals.
NOTES : This is an excellent "fire extinguisher" for spicy Indian dishes. Leave out the cayenne if serving with very hot dishes.
Thanks Judy - this sounds wonderful! ... question -
Is there a reason for the pickling cucumber instead of a regular? I am thinking the pickling cuke may have less moisture...??
Also, they always shred a little carrot into it but I have never seen that on a recipe - adds a bit of nice color to it.
Is there a reason for the pickling cucumber instead of a regular? I am thinking the pickling cuke may have less moisture...??
Also, they always shred a little carrot into it but I have never seen that on a recipe - adds a bit of nice color to it.
REC: Kheer (Indian rice pudding)
Hi... I lurk around this wonderful site often,but don't usually have much to say. This, however, was in an edition of the Toronto Star a couple of weeks ago, and sounds like it might be what you're looking for. It sounds good!
Kheer
Adapted from Saveur magazine. Lightly crushing the rice releases more starch, which further thickens this pudding that has widespread popularity in the Indian subcontinent. A skin will form on the surface; stir it back into the liquid frequently.
1/3 cup basmati rice, rinsed
4-1/2 cups whole milk
6 cardamom pods
6 tbsp granulated sugar
2 tbsp shelled, unsalted, undyed pistachios, finely chopped
Place rice between 2 sheets of waxed paper. Lightly crush with rolling pin.
Put rice, milk and cardamom into wide, medium pot. Bring to boil over medium-high heat, stirring frequently with rubber spatula. (Scrape bottom, too, to make clean-up easier.) Reduce heat to medium and simmer, stirring often, until milk reduces by one-third, 20 minutes. Add sugar and 1 tablespoon pistachios. Stir until sugar dissolves, 1 to 2 minutes.
Transfer to bowl. Cover and refrigerate. Pudding will thicken.
To serve, remove cardamom pods. Spoon into small bowls; sprinkle remaining pistachios over top. Serve chilled.
Makes 6 servings.
Hi... I lurk around this wonderful site often,but don't usually have much to say. This, however, was in an edition of the Toronto Star a couple of weeks ago, and sounds like it might be what you're looking for. It sounds good!
Kheer
Adapted from Saveur magazine. Lightly crushing the rice releases more starch, which further thickens this pudding that has widespread popularity in the Indian subcontinent. A skin will form on the surface; stir it back into the liquid frequently.
1/3 cup basmati rice, rinsed
4-1/2 cups whole milk
6 cardamom pods
6 tbsp granulated sugar
2 tbsp shelled, unsalted, undyed pistachios, finely chopped
Place rice between 2 sheets of waxed paper. Lightly crush with rolling pin.
Put rice, milk and cardamom into wide, medium pot. Bring to boil over medium-high heat, stirring frequently with rubber spatula. (Scrape bottom, too, to make clean-up easier.) Reduce heat to medium and simmer, stirring often, until milk reduces by one-third, 20 minutes. Add sugar and 1 tablespoon pistachios. Stir until sugar dissolves, 1 to 2 minutes.
Transfer to bowl. Cover and refrigerate. Pudding will thicken.
To serve, remove cardamom pods. Spoon into small bowls; sprinkle remaining pistachios over top. Serve chilled.
Makes 6 servings.
Actually.....
I'm not entirely certain. What I tend to use these days are the seedless cukes, since that's what I buy.
I've been known to add minced red onion, shredded carrot, minced red bell pepper....and any number of other things that just happen to be hanging around!
My latest favorite yogurt to use it the Greek Fage brand. It's so thick and creamy, it doesn't need draining so I can whip together a raita in no time.
I'm not entirely certain. What I tend to use these days are the seedless cukes, since that's what I buy.
I've been known to add minced red onion, shredded carrot, minced red bell pepper....and any number of other things that just happen to be hanging around!
My latest favorite yogurt to use it the Greek Fage brand. It's so thick and creamy, it doesn't need draining so I can whip together a raita in no time.