Here's something a little different for a pieKnits recipe- a deviation from my usual baking. The result of a surplus of leftover rice and a craving to play with some Indian ingredients (and the mortar & pestle, weee). After discovering the excess rice, Rice pudding is what immediately came to mind or the more common Indian version Kheer (which is actually where the English rice pudding came from). After some searching I came across this southern Telugu variation from my Mr. PieKnits home state. I've modified it for taste and to fit with what I had, such as the previously cooked rice. So when you end up with way more rice than you intended for a meal, don't throw it out- it can make this rich creamy dessert.
Usually this recipe calls for cooking rice in milk and water. Since mine was already cooked the previous day I only needed to reconstitute it in straight milk. Whole milk is really desirable here but we only had 2% so to add more thickening power and milk flavor I sprinkled in some evaporated dry milk we had on hand as well. I've added in parenthesis substitutes for some of the Indian ingredients but I really have to say go to an Indian store and try some (especially the Jaggery)! Actually I'd recommend anyone, making this recipe or not, to check out an Indian grocer if you are fortunate enough to have one near by. They are charming and a feast for the eyes; simply peruse the aisles crammed with a great assortment of items. You will find something intriguing, I promise.
Bellam Paramannam
In another saucepan, disolve the jaggery (or brown sugar) in the water and simmer to form a simple syrup.
Add rice to jaggery syrup. Mix and cook on medium-low heat.
Meanwhile, in a small skillet, heat ghee over medium heat. First fry cashews and then golden raisins to light gold color and the raisines should puff up. Add the ghee, fried cashews and golden raisins to the rice-jaggery mixture.
Simmer on medium-low heat stirring occassionaly, until it thickens and comes together.
Right before removing from heat, stir in cardamom powder and mix thoroughly. Serve warm or cold.
Usually this recipe calls for cooking rice in milk and water. Since mine was already cooked the previous day I only needed to reconstitute it in straight milk. Whole milk is really desirable here but we only had 2% so to add more thickening power and milk flavor I sprinkled in some evaporated dry milk we had on hand as well. I've added in parenthesis substitutes for some of the Indian ingredients but I really have to say go to an Indian store and try some (especially the Jaggery)! Actually I'd recommend anyone, making this recipe or not, to check out an Indian grocer if you are fortunate enough to have one near by. They are charming and a feast for the eyes; simply peruse the aisles crammed with a great assortment of items. You will find something intriguing, I promise.
Bellam Paramannam
- 2 cups cooked rice (mine was leftover Basmati)
- 1 ½ cups milk (preferably at least 2%, whole is best)
- 2-3 tablespoons evaporated dry milk (optional)
- 1 cup jaggery (or sub 3/4 cup brown sugar)
- 3/4 cup water
- ½ cup cashews
- ½ cup golden raisins
- 2-3 tablespoons ghee (clarified butter or regular butter)
- 4 cardamom pods - seeds powdered (or 1/2 teaspoon pre-ground cardamom )
In another saucepan, disolve the jaggery (or brown sugar) in the water and simmer to form a simple syrup.
Add rice to jaggery syrup. Mix and cook on medium-low heat.
Meanwhile, in a small skillet, heat ghee over medium heat. First fry cashews and then golden raisins to light gold color and the raisines should puff up. Add the ghee, fried cashews and golden raisins to the rice-jaggery mixture.
Simmer on medium-low heat stirring occassionaly, until it thickens and comes together.
Right before removing from heat, stir in cardamom powder and mix thoroughly. Serve warm or cold.
