HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Share your food adventure
TELL US

Seductions of Rice: Basmati, Gobindavog, South Indian Red: The Indian Way

bayoucook Jun 1, 2011 06:40 AM

Include page number and discussion.

  1. blue room Jun 2, 2011 02:28 PM

    Sultana Chutney ... page 249

    and

    Banana Salad ... page 252

    Each a nice surprise for me! *Very* little cooking will get you two unusual and really good-tasting little bowls full of toppings or stir-ins for rice.

    The Sultana Chutney ...

    uses golden raisins, toasted & ground cumin seeds, minced ginger, fresh lime juice and serrano chiles. I had ground cumin, but "toasted" it anyway--at least I pushed it around in a small frying pan until it smelled toasty. I grated the ginger (large holes), put the raisins and chiles in the processor with lime juice. I'm not a heat/hot fan, so used jentle jalapenos not serranos. The result is just fine -- not my beloved Major Grey Mango Chutney, but I'd sure put out a bowlful to accompany rice and curry.

    The Banana Salad ...

    uses some of the same flavors -- a little heat in the form of cayenne, and cumin. You (very fast and easy) fry up chopped banana with the spices, then mix with plain yogurt. This takes around 4 seconds, and you've got *another* interesting little dish to go with your big dish. I loved this combination of flavors.

    What a good introduction to this book -- little time or effort, but now I have confidence the more involved recipes will be worthwhile too.

     
     
    5 Replies
    1. re: blue room
      The Dairy Queen Jun 6, 2011 06:45 AM

      Wow. Banana salad is calling to me. Is it considered a side dish? Or a snack? Very interesting.

      ~TDQ

      1. re: The Dairy Queen
        blue room Jun 6, 2011 07:13 AM

        In the book, the author ate it from a green banana leaf at a temple festival in India, but describes it as an accompaniment for rice or rice dishes. I thought it was so good I just kept "tasting" 'til it was gone, long before any rice was around. It's not pretty due to cooking the banana--mushy and discolored a bit from the spices--but the nicest flavor!

        1. re: The Dairy Queen
          JungMann Jun 9, 2011 07:43 AM

          As kids, we used to frequently have banana salad or similar fruit chaat as a snack for afternoon tea. As far as I remember, it was never served with rice.

        2. re: blue room
          Breadcrumbs Jun 15, 2011 05:23 PM

          Banana Salad – p. 252

          s soon as the cumin seeds started to sizzle in the hot pan their warm, mellow aroma told me that they’d pair perfectly with banana. My mouth started watering. I couldn’t wait to sample this simple yet exotic dish that this book’s authors describe being served to them on a small piece of banana leaf. I’m delighted to report that this lovely salad exceeded our expectations and the final dish is far, far greater than the sum of its parts. At once sweet, hot, creamy and tangy with the wonderful nutty, peppery crunch of the cumin seeds; this little salad was just fantastic. Delicious on its own, it also made an excellent condiment for our Indian-spiced grilled chicken and was delicious smeared on our toasted whole-wheat naan breads. Blue room thanks so much for pointing out this wonderful dish!

           
           
          1. re: Breadcrumbs
            Rubee Jun 15, 2011 06:34 PM

            I'm intrigued Blue Room and BC, cannot wait to try this!

        3. blue room Jun 3, 2011 06:38 AM

          Bengali Potato and Cauliflower Curry ... page 271

          This is lively, but still potatoes and cauliflower, so definitely homey too.

          It calls for mustard oil -- practically a staple for this kind of cooking I learned -- so I mashed some (black, brown, & yellow) mustard seeds into canola oil to get some flavor. The vegetables are chopped and cooked in this oil. Then comes a mix of aniseseed, cinnamon, cardamom, bay, onion, tomato, ginger, garlic, turmeric, salt, and sugar. The mix is cooked in a certain order and put with the potato and cauliflower. Add water, "boil hard" for 10 minutes -- the notes explain that this dish needs to come together fully, and the vegetables should be "very tender"-- comfort food.

          I substituted fennel seed for the aniseseed, used waxy red potatoes, which kept their shape.

          It's very good, a different flavor for us. I made some toppings (posted yesterday) to go with this--2 chutneys, one raisin one banana. Plain white rice goes well, though it seems too much to spoon potatoes over rice. Just have a little of everything--that's what I like about curries.

           
          13 Replies
          1. re: blue room
            m
            Muchlove Jun 3, 2011 06:45 AM

            Lucky for you, aniseed would probably not be used anyway! Fennel seed is more authentic. By the way, you would not get the same flavour as mustard oil by simply crushing a few seeds in oil. Mustard oil has a distinctive taste, do try and get some.

            1. re: Muchlove
              blue room Jun 3, 2011 07:01 AM

              Oh I'm sure my "mustard oil" wasn't near authentic! Is mustard oil very hot ?

              1. re: blue room
                m
                Muchlove Jun 3, 2011 07:20 AM

                Hmm, I would describe as pungent. Sometimes it is heated to smoking point and this mellows it considerably. But othertimes it is left completely raw, not even heated to fry anything, as in alu bhate where boiled and mashed potatoes are mixed with raw mustard oil, raw green chillies, raw onion and salt. Delicious!

                1. re: Muchlove
                  m
                  mscoffee1 Jun 16, 2011 07:08 AM

                  I bought some mustard oil, but then was deterred using it because it said "for external use only". A fellow shopper at the small Pakistani grocery assured me that she cooked with it, although communication was limited. I read that all mustard oil in the United States is marked that way, but it is the oil used in India (Northern?) cooking? So I should go forward and be brave and use it? Or is there some other mustard oil I should be buying?

                  1. re: mscoffee1
                    buttertart Jun 16, 2011 07:10 AM

                    The FDA doesn't approve it for food use hence the labeling. It's up to you (and I'm not sure what health effects it might have) - my SIL (from Kolkata fka Calcutta) uses it occasionally, though.

                    1. re: mscoffee1
                      luckyfatima Jun 17, 2011 02:31 PM

                      It is perfectly fine to use.

                      1. re: luckyfatima
                        blue room Jun 17, 2011 02:33 PM

                        I wonder how one would use it "externally" ?

                        1. re: blue room
                          m
                          mscoffee1 Jun 17, 2011 03:09 PM

                          Ha ha maybe a different website.

                          1. re: blue room
                            luckyfatima Jun 17, 2011 07:31 PM

                            how to use externally-mustard oil mixed with turmeric is supposedly good to rub on wounds/burns or just plain applied on skin and hair to improve the quality.

                          2. re: luckyfatima
                            m
                            mscoffee1 Jun 17, 2011 03:13 PM

                            Thank you luckyfatima and thank you buttertart.

                  2. re: blue room
                    Allegra_K Jun 3, 2011 08:28 AM

                    Oh, that looks delicious! I've bookmarked quite a few of the chutneys from this section; you've inspired me to try more!

                    1. re: Allegra_K
                      w
                      Westminstress Jun 3, 2011 08:33 AM

                      Try the ginger and banana pachadis. It's been a while since I've made them, but I remember them as extremely delicious!

                    2. re: blue room
                      g
                      GTM May 26, 2012 06:15 PM

                      Dear Friend,

                      For Rarh cooking, cauliflower and potaoes are cooked in two different styles, one reserved for the lunch and "snack" type meals served with fried breads and the other for the evening and/or "big" occasions such as religious festivals or important guests and celebrations. The spicing is different too, and never mixed up. Much of Rarh cooking, for brahmans and Vaishnava vegetarian meals never employ garlic or onion, and that is a characteristic feature of this style of Bengali cuisine, and its flavor palette. Please let me offer you some genuine hints because it pains me a great deal to see the weird things floating around, claiming to be "Bengali" food!

                      First, the "dark" evening "curry" properly termed a "daalnaa". The cauliflower must be cut in BIG WHOLE florets, and there is a particular technique where you slice into the flower stalk, the pedicel, and then gently tear apart the flower bud portion. Now gently sautee the florets in a hot SS pan or steel pan with scant oil so that you scorch them a bit; you will begin to smell a typical cauliflower aroma arising. Set apart. Cut russet potatoes or yukon gold , both with skin on, into very large chunks, and lightly fry, set aside. Now prepare your masala!

                      Take root ginger and finely grind it on stone; this is going to be the base for your gravy; it should be silken smooth. Use your judgement, a couple, three tablespoon, because ginger varies in pungency and fiber content.
                      Next, do the same to some thai green chilies of long green chilies of pronounced aroma; you can remove seed & membrane, to reduce heat. We just need the aroma. The grind need not be fine.

                      Next, if you can manage such, the finest taste comes from stone ground red chilies [again no heat, only aroma and color] and stone-ground turmeric rhizomes. Soak in water, and grind.

                      Then, whole coriander seed, whole cumin seed, whole black peppercorn, by volume, 2: 1.5: 0.5. wash, soak, grind on Indian stone metate to silken paste. Use judgement how much.

                      Now your aromatics to flavor the hot oil: CASSIA leaf [never bay!!], cassia bark, cloves, green cardamom lightly crushed, a little bit of whole cumin seed. Please note, NOTHING else!

                      You can use mustard oil or pure ghee, gently heat just to the point the aromatics will release flavor, and pop them in with a short prayer. When they swell and swim around, you may add a pinch of asafetida, if you have any, but do not bother; add ginger paste, then green chili paste, stir to release aroma, followed by turmeric and red chili paste, and the coriander/cumin/peppercorn paste. There needs to be a fair amount of fat, control heat, and keep water handy to sprinkle so that the spices never scorch but cook with equanimity and give off a satisfied fragrance. If you have been adding tiny splashes of water, you will have a mass of spice, to which you will now add the potaoes, and gently "bhunao" them for a wee bit of time, but long enough to drive away all that aroma. This is where in vegetarian cooking, an apprenticeship is invaluable, and learning this type of Indian cooking from cookbooks is often fraught with failure.

                      OK, so now add sea salt and brown sugar, or cane jaggery, quite a bit because the dalna will be distinctly sweet. gradually build up the gravy with boiling water, and cover, cook until potatoes are half tender, and then add cauliflower, cook until just tender and gravy thick. Thin very slightly if need be. This is your dalnaa. Add ghee, if necessary, just before serving and eat with a freshly sliced lime, and whole wheat tortilla toasted on griddle until they are puffed and develop dark spots. Chinese grocery frozen roti prata also ok, but very rich.

                      If you like this, then I shall post your other dish that does contain fennel or aniseed, either is fine. It can also have mustard paste or not. But then it will NOT have the dark masala + garam masala combination, not ever in the Rarh palette of accepted flavors. And no onions in orthodox cooking. Numerous lovely dishes using cabbage, Lagenaria, and many other interesting vegetable, including eggplant with Neem leaves, a shockingly bitter preparation that you may grow to love and that is exceedingly good for your health.

                      This is the REAL Rarh, my gracious lady, not the imagination of some half-baked author.!!

                    3. JoanN Jun 8, 2011 06:08 AM

                      Spicy Yogurt Sauce with Ginger (page 256)

                      I had most of the ingredients on hand (but, unfortunately, no curry leaves) and at Westminstress’s urging, decided to give this a try. It was very refreshing, and a lovely accompaniment to a piece of simply broiled salmon and plain brown jasmine rice. But I thought it was a bit harsh, especially the second day when, as they say, “the coconut recedes just a bit and the ginger comes forward.” I’ve made a note for next time to try it with two, instead of three, tablespoons of finely minced ginger. Mine was also considerably more spicy than just “some chile warmth,” but that was probably because I crushed a whole dried Thai chile into the sauce rather than leaving it whole as I now suspect the instructions intended. Will try the banana pachadi as soon as I have a chance to buy some curry leaves. I see a trip to Kalustyan’s in the next couple of days.

                      5 Replies
                      1. re: JoanN
                        blue room Jun 8, 2011 06:24 AM

                        I sought out whole (not non or low-fat) for this kind of sauce. Are you using full-fat yogurt?

                        (I looked at the recipe just now, I think you're right about the chile!)

                        1. re: blue room
                          JoanN Jun 8, 2011 07:15 AM

                          I used 2% Fage for this and would do the same again. Agree with you that full-fat would probably be best. Just couldn't bring myself to go all the way.

                        2. re: JoanN
                          buttertart Jun 8, 2011 05:53 PM

                          The store cattycorner to Kalustyan's on 28th (named Little India?) has curry leaves in much bigger quantity and cheaper than Kalustyan's. They're in the cooler at the back.

                          1. re: buttertart
                            JoanN Jun 8, 2011 08:05 PM

                            Terrific. And just in time. Heading down tomorrow morning. Thanks.

                            1. re: JoanN
                              buttertart Jun 9, 2011 06:47 AM

                              K's doesn't always have them, I was happy to see these. You're very welcome.

                        3. JoanN Jun 12, 2011 06:05 AM

                          Stir-Fried Shrimp, Kerala Style ( page 272)

                          Perhaps it was because my expectations were fairly low (I made this because I had the ingredients), but I thought this was outstanding. I’m not even all that fond of coconut, at least I thought I wasn’t; but I liked this a great deal. They say the dish is dry and should be served with a pachadi. I had intended to do that, but ran out of time and inclination when dinner prep was interrupted by a long phone call. Didn’t matter. The shrimp alone, with plain brown jasmine rice, was full of flavor with just a touch of heat. This is definitely being added to the do-it-again list.

                          I made half the recipe and that would have served two generously. A crumbly paste is made from unsweetened coconut, garlic, crushed red pepper, and .turmeric. Mustard seed, urad dal, raw rice, and curry leaves are stirred briefly in hot oil before minced ginger, onion, and green chile are added and cooked until the onion is softened. That’s kept warm while you stir-fry the reserved coconut paste, add the shrimp and a hint of rice vinegar and steam for a bit, then stir-fry again before combining the shrimp and onion mixtures, adding a touch of cayenne and black pepper, and just stirring to combine before serving.

                          I’ve been skeptical about this book. Looked at the recipe titles on EYB while it was being nominated and found it more appealing than I’d expected. When I finally sat down with the hard copy, I thought maybe I’d made a mistake. There weren’t all that many recipes I found compelling. But once I started making some dishes, chosen mainly because the ingredients were already on hand, I realized I’d underestimated this book. Three recipes, three successes. Looking forward, now, to delving deeper.

                           
                          19 Replies
                          1. re: JoanN
                            Breadcrumbs Jun 12, 2011 06:48 AM

                            Joan thanks for a great review of this recipe, it's on my menu for next week and I'm glad to know its a hit. Your photograph is so appetizing, just beautiful! Thanks again.

                            1. re: JoanN
                              Allegra_K Jun 12, 2011 03:15 PM

                              That looks and sounds amazing! It's been a toss-up whether to make the shrimp or the kerala chicken curry, but you've convinced me; this one is going on the menu!

                              1. re: JoanN
                                blue room Jun 12, 2011 03:34 PM

                                I've had nothing but successes too. I think in my mind was "how good can rice be? whole book on rice, okay, but what's for dinner *tomorrow*?"
                                Nice to find such a winner, huh? Couldn't happen to nicer people!
                                :)

                                1. re: JoanN
                                  L.Nightshade Jun 17, 2011 10:18 AM

                                  This dish looks lovely, I was drawn to the recipe, even more so after reading your review. I haven't been able to find curry leaves (basically, ever, so I don't even know what they taste like). Inability to find ingredients (coupled with time constraints) has kept me relatively inactive in COTM this month. Do you have any idea how much they add to the dish? Do you think it would work without them? I know there is no real substitute, but do you think something like basil could work?

                                  1. re: L.Nightshade
                                    JoanN Jun 17, 2011 10:40 AM

                                    There was so much flavor in that dish that I can't honestly say the curry leaves were discernible. At least, not to my palate. I didn't have the curry leaves when I made the Spicy Yogurt Sauce above. I looked online to see what might be substituted and discovered, as you say, that there really isn't one. I saw suggestions for both basil and Kaffir lime leaves, and thought the lime leaves would have worked well with the other flavors in the Yogurt Sauce, but I didn't have any of those on hand either.

                                    For this dish, I'd just leave it out. There's very little of it in there to begin with and I'm not at all sure basil would work with the flavor profile. I think you'll be very happy with the recipe without the curry leaves and would be unaware that something was missing if you weren't the one doing the cooking.

                                    1. re: JoanN
                                      buttertart Jun 17, 2011 11:07 AM

                                      They add a certain toasty but otherwise indescribable taste that I love. If you order the dried ones at any point use 4 times as much, they do have flavor but it's much more attenuated than in the fresh.

                                      1. re: buttertart
                                        JoanN Jun 17, 2011 11:28 AM

                                        The Stir-Fried Shrimp recipe calls for just "a pinch," so that's what I used and may well be why I was unaware of it--especially among the mustard seed, turmeric, garlic, ginger, and chile. Will make a note to add more next time and see if I notice the difference.

                                        1. re: JoanN
                                          buttertart Jun 17, 2011 12:22 PM

                                          A pinch???? I've only ever seen them in recipes in terms of number of leaves (often around 12 - which is like say 2 TB if dry).

                                          1. re: buttertart
                                            JoanN Jun 17, 2011 12:56 PM

                                            Yeah, "A pinch of fresh or dried curry leaves." And tell me. How do measure a pinch of fresh curry leaves?

                                            1. re: JoanN
                                              buttertart Jun 17, 2011 01:17 PM

                                              These authors are not favorites of mine, partly because of things like that.

                                              1. re: buttertart
                                                JoanN Jun 17, 2011 01:41 PM

                                                Exactly the reason I hesitated buying this book sight unseen. But I've certainly enjoyed what I've made so far.

                                                1. re: JoanN
                                                  buttertart Jun 17, 2011 01:44 PM

                                                  Things do look good. I'd be cooking too but either my copy is still in a box or I now have 2 copies of the Flatbreads one I just bought at the Strand thinking surely the other one must be on the shelves...

                                              2. re: JoanN
                                                Gio Jun 17, 2011 03:29 PM

                                                smidgen = about 1/32 tspn (insignificent but missed if not used)
                                                pinch = 1/16 tspn - or - that which can be picked up between thumb & forefinger
                                                dash = 1/8 tspn

                                                http://www.associatedcontent.com/arti...

                                                1. re: Gio
                                                  Allegra_K Jun 17, 2011 04:21 PM

                                                  And in the case of large, flat leaves? I wonder what the author's interpretation of a pinch would be....

                                                  1. re: Allegra_K
                                                    herby Jun 17, 2011 05:32 PM

                                                    However many leaves you can pick up between your thumb and forefinger and that could be many!

                                        2. re: JoanN
                                          L.Nightshade Jun 17, 2011 12:33 PM

                                          Thanks to both of you for weighing in on this question. I'll probably try it soon, just leaving them out. I hit a couple more stores today in search, but still no luck. That "toasty but otherwise indescribable taste" description definitely has me intrigued. I'll be on the lookout next time I am in a bigger city. I hear they do freeze well.

                                          1. re: L.Nightshade
                                            buttertart Jun 17, 2011 01:16 PM

                                            They do, I buy a couple of bags of them and they keep for a long time frozen.

                                            1. re: L.Nightshade
                                              herby Jun 17, 2011 01:43 PM

                                              Curry leaves definitely add a nice touch to a dish. I make tomato side dish with curry leaves that I like very much. Nightshade, ask an Indian restaurant in your city when they get curry leaves - they might point you to a source or sell you some.

                                              1. re: herby
                                                L.Nightshade Jun 17, 2011 02:24 PM

                                                Good idea, herby! No Indian grocer, but there are a couple Indian restaurants.

                                      2. q
                                        qianning Jun 13, 2011 05:08 AM

                                        Gobindavog Rice pg. 240

                                        For a while now our preferred rice from the sub-continent has been a very tiny grained rice labeled "Kalizira" or "Kalizera" or "Kalijira", I had no idea it could also be called "Gobindavog".
                                        And I'd never cooked it using the boil and drain method until last night. Wow, talk about perfect fluffy rice, and scrumptious & easy too.

                                        Rinse the rice in a sieve, bring water at a ratio of 5x the rice volume to a vigorous boil, add the rice, boil uncovered for 6-7 minutes (start testing for doness around the 5 min mark), when tender through, drain the hot rice, put it the drained rice back in the pot, cover with a damp towel, and the pot lid, let rest for 15 minutes or so. Stir with a paddle, serve. Honestly the most perfect fluffy rice I've ever made. Now if I could just find "Gobindavog" or "Kalizira" in a brown or semi-polished state we'd be eating this a lot.

                                        1. Breadcrumbs Jun 15, 2011 05:35 PM

                                          Gita’s Dal – p. 259

                                          The book’s authors suggest that this Dal makes a good accompaniment to grilled meat and since I’d planned to make Indian-spiced grilled chicken, I knew I’d found a side dish!

                                          Like most Dals, this dish comes together very quickly with little effort. Masur dal (split red lentils) are rinsed and drained then placed in a pan to boil in some water and a little turmeric. Once the lentils are cooked, the heat is turned to low and some sugar and chiles are added. In my case it was 3 jalapenos. The dal is then removed from the heat and dal is left to stand. Another pan is heated and a dry chile is seared before adding some oil, garlic and nigella seed. This mixture is stir-fried for 3 mins before adding the dal and some salt. Once the mixture is combined, the dal can be served or, left to stand for up to an hour.

                                          I’m curious to see if others have ever seen this technique of placing raw, whole chilies in a dal and then just leaving it to stand. Interestingly the chilies had subtly infused their flavour into the dal without adding any heat at all. We discarded the jalapenos and the dry chile prior to plating.

                                          This was a nice, light tasting dal that was looser in consistency than dals I’ve made in the past.

                                          We served the dal warm along with some naan bread and steamed brown basmati rice for dipping, our grilled Indian-spiced chicken and the truly amazing Banana Salad (reviewed up-thread).

                                           
                                           
                                           
                                           
                                           
                                          4 Replies
                                          1. re: Breadcrumbs
                                            Breadcrumbs Jun 15, 2011 05:37 PM

                                            Here's the Indian-spiced grilled chicken:

                                             
                                             
                                            1. re: Breadcrumbs
                                              q
                                              qianning Jun 16, 2011 04:12 AM

                                              What a great meal. You are such a pro!

                                              1. re: qianning
                                                blue room Jun 16, 2011 06:56 AM

                                                Indubitably!

                                                1. re: blue room
                                                  Breadcrumbs Jun 16, 2011 01:13 PM

                                                  qianning & blue room, thank-you you are too kind!!

                                          2. L.Nightshade Jun 17, 2011 09:07 AM

                                            Spinach and (Mung) Dal, page 262

                                            This is a tasty dish that comes together easily. I was unable to find mung dal, so used some masur dal.

                                            Spinach and lentils are brought to a boil in water, then minced garlic and ginger are added. While this mixture simmers, tadka is made in another pan. Cumin seed is stir fried in hot oil, then cayenne and chopped onions are added. When the onions are soft, chopped tomatoes are stirred in and the mixture continues to simmer for a few minutes. When the spinach-dal mixture is thick like a stew, the tadka is stirred in.

                                            Watching this cook I thought the end product might be a brown mush, but the separate colors held, and it was really rather pretty. I didn't have quite enough spinach so I cut down the proportions a bit. I may not have added quite the right amount of water. My final dish was not quite soupy enough to make me want to serve it over rice. However it was perfect as a standalone dish.

                                            There is definitely some heat to this dish (although, had I served it over rice, that heat might have been cut a bit). Mr. Nightshade has a discerning palate when it comes to peppers. He was instantly aware that there was only one source of heat, the cayenne. I used only Indian cayenne, next time I will combine it with a little African cayenne and/or another pepper.

                                            Also, I think that this dish calls out for a little dab of cooling yogurt, but I had none on hand. We settled on cooling our tongues with blood orange sorbet for dessert.

                                             
                                            1. d
                                              DGresh Jun 18, 2011 04:08 AM

                                              Quick Onion Pilaf (p 278)

                                              This seems like a simple combination of flavors but was surprisingly memorable and delicious. It uses leftover basmati rice, + ginger, jalapeno, lots of onions that are sauteed first, plus some spices. It's topped with chopped cashews at the end. The only thing I didn't have on hand was curry leaves, so I left those out. It finishes with a fair amount of lime juice at the end which may be the key. The title says "quick" which I guess it is, but it does take a bit of prep to have all the various ingredients chopped up and ready to go. I will definately make this again. I paired it with the Eggplant with spicy sesame sauce (from China).

                                              1. Caitlin McGrath Aug 18, 2011 03:26 PM

                                                Aromatic Rice Pudding, p. 281

                                                This is a very gently spiced (perfumed, really), creamy stovetop rice pudding that is comforting and delicious, if you're a fan of rice pudding (I am). An interesting technique of breaking the rice to make a creamier pudding is used. I always find it fascinating how a very small amount of rice, in this case 1/2 cup, is cooked in lots of milk, and yet you end up with a pudding full of rice, through the reduction of the milk.

                                                Gobindavog or basmati (I used the latter) is washed until the water runs clear, after which it is spread on a tea towel and a rolling pin is used to break it up. Eight cups of milk, whole or 2% (I used 2 cups whole and 6 cups 2%), 5 inches worth of cinnamon stick, and 4 cardamom pods are brought to a boil, then turned down to a bare simmer and reduced to 6 cups. The rice and a pinch of salt are added, and all is cooked until the rice is very tender, at which point palm or brown sugar is added (I used the latter, and 1/4 cup instead of 6 T.), and it's cooked for another 5 minutes. It thickens up considerably as it cools.

                                                Show Hidden Posts