“You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.”

― Kurt Vonnegut

Thursday, September 27, 2012

I know it's officially Autumn now but...

I am making the recipe below with a GF (gluten free) pizza crust because I just can't get enough of those fabulous late Summer figs,
get em while you can...

heres another fig pizza recipe that looks equally yummy...

and for my just desserts I am making this lovely concoction which is sure to please...

coconut basmati rice pudding with vanilla, cardamom, mango, pistachios & mint

3 cups Basmati rice
6 cups coconut milk
10 whole cardamom pods
1/8 tsp clove
1/4 tsp star anise powder or 1 whole star anise
1/4 tsp cinnamon
1 Vanilla bean (split lengthwise)
5 tbsp sugar
Pinch of Kosher salt
garnish for serving
chopped mango
fresh mint
crushed pistachios

Combine the coconut milk, and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean and then add in the cardamom pods, star anise, clove and cinnamon powder. Bring the milk to a boil. Reduce the heat to medium; cover and simmer until the rice is tender, stirring frequently, about 30 minutes. Mix in the sugar. Discard the vanilla bean, cardamom pods and whole star anise (if used). Simmer uncovered for another 5-8 minutes. Pour into a serving bowl, and cover. Serve warm or chilled, garnished liberally with cubed mango, crushed pistachios and fresh mint. Serves 5.


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