The Evil Monkey has a Ph.D. in Neuroscience from a southeastern U.S. university. After a postdoctoral nightmare of Inquisitorial proportions, he is currently working in a laboratory and an adjunct assistant professor at a nearby state university.
Scicurious is a graduate student wrestling with a PhD in Physiology at a southern institution. She is a nerd, a geek, and also a dork. And yes, that really is her brain.
NotoriousLTP is an MD-PhD student in New York City. After finishing (hopefully soon) his PhD in behavioral neuroscience, he will re-enter the fun vortex that is medical education.
This one is a really simple, quick treat that's virtually fat-free. Can't vouch for carbs though.
- 14 oz can Fat Free Sweetened Condensed Milk
- 1 1/2 cups Jasmine or Basmati rice
- 1/2 teaspoon ground cardamom, or Seeds from 6 cardamom pods, ground
- 1-2 teaspoons Rosewater
Empty Condensed milk into saucepan. Add 3 additional cans of water. Heat and stir, add the rice, cardamom, and rosewater. Cover and simmer until desired consistency, about 1/2 an hour. Tends to form lots of bubbles and bubble over even if only barely boiling; if this is a problem then crack the lid and keep the heat as low as possible. Stir frequently. Garnish with ground pistachios to satisfy even the most skeptical Indian mother-in-law and aunties.
Rosewater not necessary. Experiment with cinnamon and nutmeg if you like. Feel free to add raisins, currants, chopped dates, dried cranberries, or whatever floats your boat. Add crushed-up Benadryl and put the kids to bed early for an easy clean-up.
Comments
Mmm...Indian food. I passed this recipe on to the Missus-to-be.
Be sure to save some Indian-food appetite for the rehearsal dinner.
Posted by: skeeler | July 25, 2006 9:09 AM
You don't even have to put it in the oven? This seems too good to be true; I'll have to give it a whirl. And I'm guessing with that much liquid that you put the rice in there uncooked?
I make a similar thing without rice that gets thickened with a bit of cornstarch, but it's very putzy to make and can go very badly wrong if you turn your back for one second. Yummy, though, with the same combination of rosewater, cardamom, and ground pistachios. I got the recipe (sort of) from an afghani resturant where it was on the menu as 'milk pudding' which doesn't make it sound nearly as good as it is.
Posted by: alphabitch | July 25, 2006 11:09 AM
Nope, no oven. Uncooked rice.
Posted by: Evil Monkey | July 25, 2006 10:28 PM
Rice Pudding!
The ultimate soporific...I will make some soon.
PS: Glad to see Bunge on your nightstand.
VL
Posted by: vergelimbo | July 27, 2006 4:28 AM
I've tried Indian rice pudding, but somehow the cardamon seeds really turn me off. Perhaps adding the cinnamon will do as well.
Posted by: Gay | July 23, 2008 6:13 AM