Casting modesty to the winds, I will tell you that I am a very good cook. It's my hobby. Tonight, for example we are having a rustic galette of chinese spinach, caramelized onions, and goat cheese with pine nuts and golden raisins, in a whole wheat-oatmeal crust. Mmm. It was a big pain in the ass, but we'll hope it was worth it. Also, steamed carrots with ginger, and butterscotch cookies for dessert.
Tragically, my husband doesn't like pudding. Not even homemade butterscotch. Not crème caramel. Not trifle, with homemade pound cake and lots of sherry and syllabub on top. He makes a partial exception for chocolate pudding, but kind of grudgingly, like, couldn't you have just made cake? (Just like when I make cornbread, you can tell he's thinking, this could have been biscuits.)
So I was looking forward to having a child to indoctrinate in the virtues of rice pudding, butterscotch, etc. I made Indian rice pudding last night, because my mom is here and has been sick; it's very soothing. Imagine my disappointment last night when I presented Zoë with some kheer, garnished with raspberries. She looked doubtful. She tasted. "Mommy, any chocolate pudding?" No. She tried again, hopefully, "Zoë have chocolate cake?" Hmm. Maybe John got to her first. I fed her some again today and she likes it just OK. Not crazy about it. (Too cardamom-y?) Damn. I'll get fat if I make pudding that I alone will eat and then also have to make cookies or something for everyone else.
I've been meaning to offer recipies for a while so here it is, straight from an Indian friend's mom. Kheer. It's really easy. I hope you like it. Sigh.
1 quart whole milk
1/2 cup rice
6 cardamom pods, cracked
1 bay leaf
scant 1/2 cup sugar
1 can evaporated milk (with whole it will be very rich; 2% is fine too)
Bring milk, rice, cardamom and bay leaf to rolling boil in a heavy saucepan over high heat. Don't let it boil over; just turn off the heat if it starts to try and climb out of the pan. Turn heat down to medium, so that mixture is still bubbling, and cook for 30 minutes, stirring pretty frequently, almost constantly for the last 5 or 10 minutes. Remove from heat and fish out bay leaf. Add between 1/2 and 1 can of evaporated milk; with a whole can the finished kheer will be soupy (that's how my friend likes it). I think 2/3 can is best. Add sugar. Let cool with plastic wrap touching the surface, then chill in fridge. It thickens as it cools. If you feel fancy you can garnish the bowls with slivered almonds, golden raisins, chopped citron, or even edible gold and silver leaf (this is what they do in India, but I've never done it at home. I might do it sometime for a party; it would be cool). This makes 6-8 servings.
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