A - Z Rice Dishes ~ X for Xmas Rice Pudding

I had actually cooked a savory one pot meal for today but had a change of mind in the last minute and cooked this Christmas rice pudding instead. Rice pudding needs no introduction since it is one of those dishes which has crossed borders or countries for that matter. It is part of every culture around the world, albeit it may be presented with slight variations. While cardamom and sometimes edible camphor act as the flavoring agents in an Indian rice pudding, cinnamon and sometimes with the addition of vanilla dominates the European versions. Many of the latter versions also contain eggs.

Rice pudding is served on Christmas eve and Christmas day in many European countries. I wanted to go with a Danish version where it is served with cream and cherry sauce. I did not find the fresh cherries when I needed and so, I settled with this eggless cinnamon version instead. Most of the versions involve rice and milk being simmered in a pot until it reaches a soft consistency and the cinnamon and sugar being added at the final stages. Sometimes a cinnamon stick is added along with the rice and would be discarded at the time of serving.

Ingredients: (Yield 2 servings)
1/4 cup short grain rice
1/4 cup water
A pinch of salt
1 & 1/4 cup milk
2 - 3 tbsp. sugar 
1/2 tsp. ground cinnamon
1 tsp. butter

Method:
* Add water and salt to a non stick or a thick bottomed pot and bring it to a boil. Next add milk and boil it, while stirring.
* Add rice next and cook on low flame until it reaches a soft consistency, with intermittent stirring to avoid the rice sticking to the bottom of the pan.
Alternately for a faster method, rinse the rice and pressure cook adding water and 1/2 cup milk, for 4 whistles. Transfer the cooked rice and the remaining milk to a pot and cook for a few minutes until the desired consistency is reached.
* Combine the sugar and cinnamon in a small bowl. Serve the pudding with a sprinkling of cinnamon sugar and a blob of butter.
Recipes so far in A - Z Rice Dishes,  
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani
T for Tawa Pulao
U for Urad dal Khichdi
V for Varhadi Pulao 
W for Waghareli Khichdi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.

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A - Z Rice Recipes ~ O for Oliya

 
I started this week with a Rajasthani dish and am ending it on a sweeter note, with one more traditional dish from the same state called oliya. This dish was kinda what kick-started the idea of this A - Z Rice series, more than a year ago. I happened to hear about oliya for the first time on a Hindi TV serial though the team was creative enough not to show the actual dish. The actors pretended well enough to relish it from empty bowls and spoons piquing my curiosity to explore about it.
 
It turned out that oliya is a traditional rice based dish prepared during Holi in Rajasthan. It is a flavored and sweetened yogurt rice  with a creamy consistency like pudding. Rice is cooked softly and mixed with yogurt, sugar and nuts and flavored with saffron and cardamom that yields a tempting and delightful dessert ideal for scorching, summer days. The combination of yogurt and sugar is a natural coolant and this dish sounds perfect for the hot, arid climate that is typical for the state. 

Ingredients: 2 servings
1/2 cup cooked rice
1 & 1/2 cups yogurt (fat free one will also do.)
1/2 cup sugar or to taste (I added less.)
1/2 tsp. saffron strands + 1 tbsp. warm milk
1/4 tsp. ground cardamom
1/2 cup mix of raisins and chopped nuts like cashews, almonds and pistachios (or adjust the quantity)
 
Method:
* Cook rice very softly and when it cools down, mash it finely. (I used extra long grain rice which was best for this.)
* Slightly crush saffron strands between your fingers and soak in warm milk for about 5 to 10 minutes.
* Beat the yogurt lightly and mix with rice.
* Save some raisins and nuts for garnishing. Add sugar, saffron milk, cardamom and the remaining raisins and nuts to the yogurt rice mix from above and mix well.
* Chill the mixture for a couple of hours. Garnish with the saved raisins and nuts before serving.
 
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
An InLinkz Link-up

Comments