A recipe from my friend Sumana Chatterjee, whose family lives in Calcutta. The ingredient list, obviously, could not be shorter, but don’t be deceived: This is a labor-intensive dish, best made on a cool day (we made it on a hot one and lost about five pounds each) when you are going to be in the kitchen for a long time. Having said that, it is wonderful stuff, creamy and delicious, representative of the scores of different milk desserts made throughout India.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Combine the milk and cardamom in a heavy pot and bring to a boil over medium heat. As the mixture warms, begin to stir it with a wooden spoon. Be patient and do not cook too quickly or the milk will burn on the bottom; you want the mixture simmering, but not really boiling. You don’t have to stir constantly, but you must stir frequently.
Step 2
When the quantity of milk has reduced by half, an hour or so later, stir in the rice. Continue to cook and stir until the rice is very soft and the milk further reduced, 30 minutes or so. Stir in the sugar and cook for another 10 or 15 minutes, still stirring.
Step 3
When the pudding is done, pour it into a bowl and refrigerate (or you can serve it warm or at room temperature). The skin that forms on it and that left behind in the pot are the prime parts.
