Source:- Google.com.pk
How To Make Rice pudding Biography
Microwave Apple Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar etc;
It is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds etc. It is typically served during a meal or as a dessert.
Microwave Apple Kheer is prepared in festivals, temples, and all special occasions. This type of Kheer (used in North India) may derive from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) orpayesh (used in Bengal region) are derived from the Sanskrit word Payasa or Payasam which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version of North Indian kheer which is prepared during festivals and havan in Varanasi which is prepared by using just milk, rice, ghee, sugar, cardamom, dry fruits and kesar.
It is an essential dish in many Hindu feasts and celebrations, and is consumed by Indian Christians as a dessert duringChristmas dinner. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli(seviyan, seviyaan, sayviah, or other spellings). It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.
1)Microwave Apple Kheer
Apple and milk combine with nutmeg and cardamom to make a delicious kheer. The quantity of sugar required will depend on sweetness of the apples. Use sweet juicy apples for best results.
Preparation Time: 2 mins
Cooking Time: 6 mins
Makes 2 cups approx.
Ingredients
1 cup peeled and grated apples
1 1/2 cups milk
2 tsp cornflour
2 tbsp sugar
nutmeg (jaiphal) powder
1/4 tsp cardamom (elaichi) powder
Method
Combine the apples, milk, cornflour and sugar in a large microwave safe bowl and mix well.
Microwave on high for 6 minutes, stirring once after 3 minutes.
Add the nutmeg powder, cardamom powder and mix well.
Serve chilled.
200g brown rice
2 tsp cornflour
500g skimmed milk
405g can light condensed milk
1 long or 2 short cinnamon sticks
5 cardamom pods, crushed with a rolling pin
good grating nutmeg
1 vanilla pod, split and seeds scraped out
For the compote
500g frozen blackberries
1 tbsp agave syrup
Method
Cook the rice following pack instructions – don’t be tempted to cook it until al dente – it will not continue to cook in the milk later, so it needs to be nice and soft at this point.
Meanwhile, mix the cornflour to a paste with a little of the milk until smooth. Add this to a saucepan with the remaining milk, condensed milk, cinnamon, cardamom, nutmeg, vanilla and a good pinch of salt. Stir until smooth, then bring to a simmer. Turn down to very low heat and leave to gently infuse while the rice cooks.
When the rice is cooked, drain well, then add to the warm milk mixture. Turn up the heat and bubble until thick and creamy – this will take about 20-25 mins.
To make the blackberry compote, empty the blackberries into a saucepan, add the agave syrup and bring to a simmer. Boil for a few mins. Cool for a few mins before serving, or serve at room temperature with the rice pudding.
How To Make Rice pudding Biography
Microwave Apple Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar etc;
It is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds etc. It is typically served during a meal or as a dessert.
Microwave Apple Kheer is prepared in festivals, temples, and all special occasions. This type of Kheer (used in North India) may derive from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) orpayesh (used in Bengal region) are derived from the Sanskrit word Payasa or Payasam which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version of North Indian kheer which is prepared during festivals and havan in Varanasi which is prepared by using just milk, rice, ghee, sugar, cardamom, dry fruits and kesar.
It is an essential dish in many Hindu feasts and celebrations, and is consumed by Indian Christians as a dessert duringChristmas dinner. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli(seviyan, seviyaan, sayviah, or other spellings). It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.
1)Microwave Apple Kheer
Apple and milk combine with nutmeg and cardamom to make a delicious kheer. The quantity of sugar required will depend on sweetness of the apples. Use sweet juicy apples for best results.
Preparation Time: 2 mins
Cooking Time: 6 mins
Makes 2 cups approx.
Ingredients
1 cup peeled and grated apples
1 1/2 cups milk
2 tsp cornflour
2 tbsp sugar
nutmeg (jaiphal) powder
1/4 tsp cardamom (elaichi) powder
Method
Combine the apples, milk, cornflour and sugar in a large microwave safe bowl and mix well.
Microwave on high for 6 minutes, stirring once after 3 minutes.
Add the nutmeg powder, cardamom powder and mix well.
Serve chilled.
2)Spiced rice pudding with blackberry compote
Ingredients200g brown rice
2 tsp cornflour
500g skimmed milk
405g can light condensed milk
1 long or 2 short cinnamon sticks
5 cardamom pods, crushed with a rolling pin
good grating nutmeg
1 vanilla pod, split and seeds scraped out
For the compote
500g frozen blackberries
1 tbsp agave syrup
Method
Cook the rice following pack instructions – don’t be tempted to cook it until al dente – it will not continue to cook in the milk later, so it needs to be nice and soft at this point.
Meanwhile, mix the cornflour to a paste with a little of the milk until smooth. Add this to a saucepan with the remaining milk, condensed milk, cinnamon, cardamom, nutmeg, vanilla and a good pinch of salt. Stir until smooth, then bring to a simmer. Turn down to very low heat and leave to gently infuse while the rice cooks.
When the rice is cooked, drain well, then add to the warm milk mixture. Turn up the heat and bubble until thick and creamy – this will take about 20-25 mins.
To make the blackberry compote, empty the blackberries into a saucepan, add the agave syrup and bring to a simmer. Boil for a few mins. Cool for a few mins before serving, or serve at room temperature with the rice pudding.
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