October 01, 2009
What's cooking today is precisely why my trainer Greg is likely wrong - I'll never ever lose the last 10 pounds. I mean, I have to taste test if the recipes are going to be perfect!
Today I'm making Kheer. Diwali - the Hindu New Year - and festival of lights is around the corner and it only seems appropriate to retest my ability to make this sweet rice porridge that is a mainstay of most Indian households.
I started the process months ago by referring to a VERY popular Crock Pot cookbook that has decent recipes in it but the three or four Indian ones - in my opinion - are totally off base. I'm not going to name the book because I just don't think that would be fair without speaking with the authors about why they went a certain way with their recipe choices. But, in their recipe they call for a CP Kheer with evaporated milk. I never grew up eating Kheer like this. It was always incredibly simple: milk, rice, cardamom, sugar, golden raisins, and ground almonds and pistachios for garnish. The mix was boiled over the stove for hours to get consistency just right. Charu - thanks for taking me back to basics with your suggestions on rice/milk porportions.
I just made a batch that's incredible with whole milk. I'm making one side-by-side with Agave nectar instead of white sugar...tomorrow I'll try 2 percent milk and skim.
Needless to say - I have more Kheer than I need. If anyone wants to try some...add your comment to this post. It'll be ready for you tomorrow!