Wednesday, April 28, 2010
Rushina's Recipes - Creamy Vanilla scented Brown Rice Pudding (AKA Kheer with a twist)
I thought you might want a break from the salad recipes I have been putting up so I decided to share a tried and tested favourite that I came up with after I found Navdanya. I use all organic ingredients for this. The Brown rice breaks down much better than white, giving the pudding a lovely creamy texture without the need to add any cream. The jaggery also lends an earthy sweetness that is more rounded than the sharpness of white sugar. And the fact that this one does not require too much watching, (though you do need to give it an occasional stir) makes it an ideal one to have simmering while you dig into a good book on a day off. And when it is done, put it in a bowl and chill.
Serves 2-4 Time 1 hour
2 cups cooked whole grain brown rice
3 cups milk
1/2 cup grated palm or other jaggery
1/2 cup raisins
1 vanilla pod cut open and seeds and pulp reserved
In medium saucepan, combine rice, milk, jaggery and raisins and vanilla pod and bring to boil. Reduce heat & simmer 20 minutes, stirring frequently or until the rice has broken down. Remember it will thicken as it cools so switch of flame a little before it reaches the consistency you desire. Remove from and garnish with additional raisins and chill.