I figured I may as well begin this blog with dessert...and this Indian Rice Pudding that I made recently is one of my absolute favorites for a late summer day. I found the recipe here:
Indian Rice Pudding
The belle of this concoction is one of my favorite spices, the warm and aromatic Cardamom. Ahhh...one sniff of this freshly ground seasoning conjures images of some faraway land where the food is flavorful and simple, exotic yet comforting. Cardamom can be found in an assortment of places, from ancient folk medicines to modern designer fragrances to the mass-produced Starbucks Chai Frappuccino...but in rice pudding I think it really finds its home, balancing the heaviness of the milk fat and the sweet tang of the golden raisins so harmoniously.
Served chilled, this dessert is a lovely alternative to ice cream, gelato, or any other cold treat. For this particular recipe, I also added a little cinnamon and nixed the pistachios. The result is mildly sweet, creamy, and fatty to high heaven. But the rice makes it healthy, right?
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