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Basmati Rice Pudding with Oranges

Using condensed milk gives this pudding a creamy consistency.

Serves 6 to 8
Prep time: 40 minutes
Cook time: 20 to 25 minutes

3/4 cup basmati rice or any long-grain white rice
3 large navel oranges
1/2 vanilla bean, split in half lengthwise
4 cups fat-free evaporated milk
1/4 cup sweetened condensed milk
4 tablespoons sugar
2 tablespoons chopped pistachios (optional, for garnish)
2 tablespoons pomegranate seeds (optional, for garnish)
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In a heavy 2-quart saucepan, boil 2 cups of water. Add the rice, cover, and reduce heat to a simmer. Cook for about 20 minutes until the rice is tender and most of the water has been absorbed.

Meanwhile, finely grate 1 teaspoon of zest from one of the oranges and juice it; reserve the juice. With a sharp knife, peel the remaining 2 oranges, removing the pith. Cut sections between the membranes. Set aside.

When the rice is tender, add 1/2 cup of the orange juice, orange zest, vanilla bean, evaporated milk, condensed milk and sugar. Cook over medium heat, uncovered, stirring frequently until it has a creamy consistency, 20 to 25 minutes. Remove the vanilla bean and divide the rice mixture among bowls to serve warm, or cover and refrigerate to serve chilled. At serving time, garnish each portion with a few orange sections, pistachios and pomegranate seeds, if desired.

JEWELLED BASMATI RICE ROSE LAKE
From COOKS.COM

1 1/2 c. basmati rice
3 1/4 c. boiling water
Pinch of salt
1/4 c. honey
1/3 - 1/2 c. craisins (dried cranberries)
1/3 - 1/2 c. chopped dried apricots
1/3 - 1/2 c. raw or toasted almonds
This can be made without dairy ingredients or you can add some thickly reconstituted powdered milk and a couple tablespoons butter OR cream or half and half to taste.
Optional: 1/2 tsp. or so ground cardamom

Except for the rice and water, all the amounts are very approximate and should definitely be tinkered with and adjusted to your taste. Boil the water with the salt and add the basmati rice when the water is at a rolling boil. Stir a few times right at the beginning and let cook on the heat for five minutes or so. Then cover the pan, remove from the heat and let sit without stirring. (Basmati cooks to perfection in 20 minutes this way 100% of the time.) Before the rice has quite absorbed all the water, add the other ingredients and then let sit until the rice finishes.

Herbed Basmati Rice

Category: Basmati Rice
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 30 minutes

Ingredients:
2 teaspoons butter
1 cup basmati or other long-grain rice
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green onions
1 teaspoon dried basil
1/2 teaspoon thyme
fresh thyme — optional

Directions:
Melt the butter in a small saucepan over medium heat. Add the rice; stir well. Add 2 cups water and 1/2 teaspoon salt; bring to a boil. Cover. Reduce heat; simmer for 15 minutes or until liquid is absorbed. Stir in remaining ingredients; garnish with thyme, if desired.

Recipe Location: http://www.cdkitchen.com/recipes/recs/65/Herbed_Basmati_Rice57859.shtml
Recipe ID: 25817

This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2006 CDKitchen, Inc.

Basmati Pullao

Category: Basmati Rice
Serves/Makes: 2 | Difficulty Level: 3 | Ready In: 1-2 hrs

Ingredients:
1/2 cup basmati rice, picked over
2 tablespoons vegetable oil
1 medium-size onion, peeled and chopped
1 (2 inch) piece of cinnamon stick
1 clove
1/2 bay leaf, crumbled
1/4 cup cashew nuts
2 tablespoons seedless raisins
1/2 teaspoon salt

Directions:
Wash the rice in several changes of cold water until the water is clear, then cover it with plenty more cold water and leave it to soak for 30 minutes.

Let rice drain through a sieve for about 30 minutes.

Heat the vegetable oil in a large frying pan over medium-low heat and lightly cook the onion until it is soft. Add the drained rice and remaining ingredients except salt and stir fry for 2 minutes over medium heat.

Add 1 1/4 cups water to the pan with the salt. Cover tightly, turn the heat to low, and simmer for 20 minutes, adding a little extra water during cooking if necessary, until the rice is tender and all the water is absorbed.

Recipe Location: http://www.cdkitchen.com/recipes/recs/65/BasmatiPullao64996.shtml
Recipe ID: 35566

This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2006 CDKitchen, Inc.