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There is this sweet dessert thing that Indians do so very well, and it's called Kheer. Because I'm really lazy, I'm just going to copy, for my comments here, a blog post I did on it quite recently (or not so recently since this was several months back).

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It's not always my choice, but every once in a while I'll have the deadliest hankering for some of those super sweet Indian treats I get in Penang, and then I go on this frenzy to find some mysore pak, which is this soft, sweet, spiced, buttery thing that's a joy to delect upon. The closest description I can pull for mysore pak is one where I wax lyrical about a meltingly smooth caramel-and-cardamom, ghee-scented candy that leaves an aftertaste so sweet you can't help but to want for more. I count it as one of life's greatest misfortunes, all things considered, that I can't really find it in the city without having to wade through a terrible traffic jam.

And so, in complete defiance, I choose instead to make myself some kheer.

There's a funny story that comes with this recipe and my sudden stroke of genius for deciding to make it. I'm a bit of a geek, and I will shameless admit to writing Diablo III fanfiction--and being pretty damn good at it, too, with my co-author. In that particular story, a girl of mine, whose name is Ora, once purchased a prize black stallion at a very good price before discovering his penchant for losing his temper and trying to kill everything, even his mistress, in a whinnying, raging stampede. His name is Kheer. Yes, she's aware it's a dessert, and yes, he was named for the lulz, and for the irony. Here's the best part: Ora's a dessert-freak, but she's not very fond of rice puddings.

Threaten her foul-tempered horse, though, and she'll kick your ass ten ways to Sunday.

I hadn't exactly made this rice pudding before, but common sense dictated I note it down as something of a milky, creamy dessert risotto. It's not hard per-se, but it does take a fair bit of fandangling about in the kitchen, and if you're not really into stirring, I'd suggest you brave the traffic jam instead--or have a cup of creamy, milky chai.

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And then there's the recipe, which I'm not sure anyone is really interested about, but if you are, feel free to head over here .

Please don't use or redistribute this without my permission.

Description
There is this sweet dessert thing that Indians do so very well, and it's called Kheer. Because I'm really lazy, I'm just going to copy, for my comments here, a blog post I did on it quite recently (or not so recently since this was several months back).

-----

It's not always my choice, but every once in a while I'll have the deadliest hankering for some of those super sweet Indian treats I get in Penang, and then I go on this frenzy to find some mysore pak, which is this soft, sweet, spiced, buttery thing that's a joy to delect upon. The closest description I can pull for mysore pak is one where I wax lyrical about a meltingly smooth caramel-and-cardamom, ghee-scented candy that leaves an aftertaste so sweet you can't help but to want for more. I count it as one of life's greatest misfortunes, all things considered, that I can't really find it in the city without having to wade through a terrible traffic jam.

And so, in complete defiance, I choose instead to make myself some kheer.

There's a funny story that comes with this recipe and my sudden stroke of genius for deciding to make it. I'm a bit of a geek, and I will shameless admit to writing Diablo III fanfiction--and being pretty damn good at it, too, with my co-author. In that particular story, a girl of mine, whose name is Ora, once purchased a prize black stallion at a very good price before discovering his penchant for losing his temper and trying to kill everything, even his mistress, in a whinnying, raging stampede. His name is Kheer. Yes, she's aware it's a dessert, and yes, he was named for the lulz, and for the irony. Here's the best part: Ora's a dessert-freak, but she's not very fond of rice puddings.

Threaten her foul-tempered horse, though, and she'll kick your ass ten ways to Sunday.

I hadn't exactly made this rice pudding before, but common sense dictated I note it down as something of a milky, creamy dessert risotto. It's not hard per-se, but it does take a fair bit of fandangling about in the kitchen, and if you're not really into stirring, I'd suggest you brave the traffic jam instead--or have a cup of creamy, milky chai.

-----

And then there's the recipe, which I'm not sure anyone is really interested about, but if you are, feel free to head over here .

Please don't use or redistribute this without my permission.