Jun 29, 2011 #21 Snip 13 Master Chef Joined Jun 17, 2011 Messages 5,584 Location Brakpan, South Africa Make a white sauce base, add cooked rice and simmer till the desired consistancy is reached. Sweeten with cinnamon sugar or maple syrup.
Make a white sauce base, add cooked rice and simmer till the desired consistancy is reached. Sweeten with cinnamon sugar or maple syrup.
Jun 29, 2011 #22 F Fabiabi Senior Cook Joined Oct 26, 2010 Messages 275 I love the Indian spices, they work so well in desserts.
Jul 2, 2011 #24 OP OP CWS4322 Chef Extraordinaire Joined Jan 2, 2011 Messages 13,420 Location Rural Ottawa, Ontario I know that Cardamon is not "native" to Scandinavia, but I always associate it with the desserts my grandma made--and ja sure, she wasn't from India.
I know that Cardamon is not "native" to Scandinavia, but I always associate it with the desserts my grandma made--and ja sure, she wasn't from India.