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Old 01-06-2005, 11:48 AM   #21
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I have not checked out the website but I use it a lot in rice puddings. I make mine with cooked rice, sugar, 2 cans of evaporated milk, 1 can of condensed milk, tsp of cardamom powder, slivers of unsalted pistachios and almonds and some saffron. You cook all of this until it's nice and thick.

You can eat this warm or chilled.
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Old 01-06-2005, 01:38 PM   #22
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Thanks Yakuta :D I can't tell you how much my husband loves rice puddings while I'm not attracted to them one bit! So I'd love to try your recipe, do you mind sharing it please? Also do you think I can make it in smaller quantities?
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Old 01-06-2005, 03:34 PM   #23
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Pancake my version of rice pudding is probably a bit exotic for your husband. Itt does not have eggs and is not baked like the versions made here. I can however attest to the taste and the fact that it is so delicious that whenever I make it is all gone in no time. I have included the recipe below.

Cooked rice - 1 1/4 cups
2 cans evaporated milk
1/2 cup of regular milk (whole or 2 percent is fine)
1 can of condensed milk
1 tsp of ground cardamom ( I highly recommend finding this and using it, it's easily available in Middle Eastern or Indian stores). Cinnamon is not a good substitute for it.
some threads of saffron - I use a healthy pinch (yes it's expensive but for me it's a basic pantry item. I use it in rice, soups, desserts and a little goes a long way)
1/4 cup of chopped unsalted pistachios and almonds (unroasted kind)
Handful of golden raisins (optional)

In a nice thick bottom saucepan, pour in all the milks and stir in the rice and bring it to a boil. Then reduce the heat and then cook it stirring it constantly for about 30 minutes. Now using a handblender, blend some of the rice grains in the milk (the intent is to get a creamy texture not grainy rice). Now add the cardamom powder and saffron, chopped nuts, raisins and stir to combine. Cook for another 5 minutes and then let it cool.

You can place a saran wrap on it's surface to avoid it from forming a skin. Once cool you can eat it as is or you can refrigerate and let it cool (in my house we like it chilled). Once chilled pour in serving bowls and top with some ground pistachios (gives it such a pretty green color) and serve.
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Old 01-06-2005, 03:37 PM   #24
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Sorry pancake forgot to address the quantity question. I personally think that the recipe I gave you is not a large quantity because once all of this cooks down you don't have a lot but yes you can halve the recipe if you'd like to try it out first.

Also I am not an exacting kind of a cook, I normally pay attention to the taste, texture and overall feel when I am preparing something and make modifications that fancy me. For example if the mixture is too thick you can add more regular milk, I don't blend the rice completely but just enough so there are no large grains in the milk but they are not completey a mush.

Give it a try and see what you think.
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Old 01-07-2005, 11:30 AM   #25
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Yakuta thank you thank you for sharing your recipe :) I can't wait to give it a try.. you know maybe I'll like it more for not having the eggs in it!
I'm so happy you actually specified about the cinnamon because frankly it's the first thing that came up to my mind :oops: I have cardamom whole, I guess it's ok to grind it like? Is it ground with the outer peel or only those inner black seeds? I hope I'll love your recipe, I'm sure mu husband will :D I'll try half of it first & let you know.. Just help me with the cardamom .. last time please :oops:
Thanks & have a great weekend!
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Old 01-07-2005, 02:00 PM   #26
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Hi Pancake you have to use just the inner black seeds of the cardamom.

I normally grind it in a small food processor. So you take a handful of cardamom, peel the outershells and collect the seeds. Then you can grind it. While you are grinding it. It looks like it's flying everywhere inside the processor but it is grinding. It does not need to be completely powdered just half crushed is O.K.

Another way to grind it is using the old fashion mortar and pestle.

Another hint I can give you is to grind it along with a handful of pistachios and almonds. The nuts act as an abrasive and you get a nice powdered mix that you can add to your rice pudding for added richness and aroma.
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Old 01-07-2005, 02:38 PM   #27
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Perfect !!! thank you very much Yakuta :D Most probably I'll make this for sunday morning breakfast & I'll let you know:)
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Old 01-10-2005, 12:54 PM   #28
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Good morning Yakuta:)

I'd like to thank you & give you the feedback on your delicious recipe :
I made exactly half the recipe, used just a little less than 1/2 t. cardamom ( i was too scared it smelled so strong when I was grinding it,lol) and chilled it overnight for sunday morning.
My husband LOVED it!! he gobbled it all up in a blink loved all the flavors & thought it's different form the regular rice puddings.. As for me, I actually ate it :D I liked the fact that rice wasn't grainy& tickling in my throat (eww)!! so creamy and rich.
I would definately reccomend it!!
I'm also thinking of making variations with it as a basic recipe, do you think that's possible? I have some fresh strawberries I got on sale, can it be cooked along with the milks? Or better off folded in at the end? I'm getting into rice pudding finally! My husband is so happy!
Thanks Yakuta :D
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Old 01-10-2005, 01:33 PM   #29
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Apple Cinnamon Pecan Cake

Yield: 1 serving
2 cup all-purpose flour
2 teaspo baking powder
1 teaspo ground cinnamon
1/2 teaspo ground nutmeg
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 teaspo vanilla extract
2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat Milk
3 cup baking apples
3/4 cup pecans
powdered sugar

Procedures
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
COMBINE flour, baking powder, cinnamon, and nutmeg in medium bowl. Beat granulated sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into prepared baking pan.
BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Cut into bars. Sprinkle with powdered sugar before serving.
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Old 01-10-2005, 01:55 PM   #30
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YUMMM Rainee!!! thanks for sharing.. On my MUST DO List aswell!
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