September 12, 2007
Tonight, I’m off to some property party. Smug in the knowledge that a pot full of chilled payesh or rice pudding will be waiting for me back home in the fridge.
I cooked it two days ago, and then realised that I wouldn’t be able to wear the dress I had in mind if I ate too much of it.
Normally, I forgo cooking sweet things in favour of savoury dishes. But I was really craving this creamy, spiced desert.
As I am now. Frankly, I’d just rather go home. But after all the effort it would be a shame to waste the dress.
This recipe serves 4 as desert:
Quarter cup white rice, unwashed
1 pint milk
1 tin evaporated milk
4 tbsp dememera (raw cane) sugar
1 inch cinnamon
1 bay leaf
1 tbsp raisins
1 tbsp ghee
Mix the rice with the ghee. In a small pot, bring the milk to a gentle boil with the bay leaf and cinnamon.
As it starts bubbling slowly, add the rice, four tablespoons sugar and evaporated milk.
Continue to boil gently until the rice is cooked and the milk thickens. Finally, stir in the raisins and leave to cool.
Serve this chilled in little bowls. It’s also delicious served warm alongside parathas.