Did you think, perhaps, that I might leave my kheer experiment like this? Did you think that I could swallow my pride like a spoonful of hot pink pepto bismol, accept my failure with equanimity, and abandon my aspirations toward that creamy, spicy Indian rice pudding in favor of some more comfortable fare? Did you?
Nah. Of course you didn’t. Because you (dear readers!) know me better than that.
Kheer. Delicious. Cool and creamy on a hot summer’s day, or hardy and fortifying in the winter. Subtly flavored with the warm spiciness of cardamom, with the barest hint of saffron, sometimes with star anise, it’s Indian dessert done just to my taste. Not too sweet. Not too sticky. Just right.
Except this time. This week’s kheer experiment came out … just plain wrong.
Risotto is a dish on which Sarah and I disagree. For her, the pinnacle of rice is a long-grain variety like basmati, cooked dry and fluffy, firm but done, with enough nutty flavor to be delicious alone, but better suited to be a substrate for curry, or stew, or coq au vin. Risotto is okay, […]
This is not Chinese food. Just so we’re clear. This is food that takes a couple of principles and a handful of ingredients from Chinese cooking, and turns them into a convenient, tasty, quick weeknight meal. Please don’t mistake those two things, because they are not the same. And please don’t go around saying that […]