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Thursday, July 28, 2005

Hey! He posted, again! 

Yes. It has been quite some time.
But computer issues and laziness have ruled, of late. Here's your reward, if you've been bothering to check on me:

Non-Fat Spiced Rice Puddin’

Ingredients:
2 Cups Non-fat Milk
1 dash Freshly Grated Nutmeg
¼ Cup (lightly packed) Brown Sugar
1 dash of Salt
¼ Cup granulated Sugar
3 Whole Cloves
1 teaspoon Honey
1 teaspoon of Whole Cardamom
¼ teaspoon Cinnamon
½ Cup Raisins
¼ teaspoon Powdered Ginger
2 Cups Cooked Rice *

Instructions:
Place non-fat milk into a four quart saucepan and turn heat on medium/ medium low.
Add sugars and honey and stir constantly until it all dissolves.
Lightly crush the whole cardamom seeds under a small saucepan or similarly heavy object.
Add the cinnamon, ginger, nutmeg, salt, cloves and cardamom.
Heat until scalded (when it begins to show bubbles at the edges of the pan). Remove from heat and allow to steep for at least 20 minutes.
Strain the liquid through a sieve and return to the pan.
Add the raisins and rice
Return to medium heat, stirring occasionally (approx. 15 minutes) The liquid will thicken as the rice becomes more tender.
The pudding will thicken even more as it cools.
May be eaten warm or chilled.Store in a refrigerator in a tightly sealed plastic container.

Notes:
All of the spices are optional. Feel free to omit, substitute, or alter the quantities to your own tastes.
* To keep this dessert fat-free, cook the rice using your usual method, omitting any oil or butter.



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