Monday, 26 September 2016

Quick and Easy Rice Pudding / Rice Kheer | Recipe with Leftover Rice

There are times when we are in need of a quick dessert.Something traditional yet one that can be whipped up in a few minutes.Well, this recipe falls under these categories.

Most of the times, we face a situation where we are left with a little cooked rice. And most of the times I make curd rice or some flavored rice.

But I wanted to try something else with cooked rice that will make leftover rice interesting. One such dish is this super easy Rice kheer / pudding.

In India, this dessert is called Payasam/ Payasa/ Kheer and its Western counterpart is called rice pudding. The method and flavoring[ addition of cardamom / saffron / nutmeg /cinnamon] may vary slightly though.

So, when you have some leftover rice, try this super easy dessert and then you will find yourself making extra rice just to try out such recipes!

Today's post is a little special to us. It is Dad's birthday and mom made some desserts to go with lunch.I made this a while ago and saved it for this day!

I used:

Cooked Rice - 1/2 cup
Milk- 1 cup / adjust to suit the consistency of your preference
Condensed milk- 2 tablespoons
Sugar- to taste
Saffron a few strands
Ghee Roasted cashews and raisins

  1. Mash the cooked rice.
  2. Heat milk in a pan.Let it come to a rolling boil.Stir occasionally.
  3. Add the mashed rice and stir.
  4. Mix in the condensed milk .
  5. When it all comes together, check the taste and add sugar as needed.
  6. The mixture will thicken.Remove from heat once it reaches a kheer / pudding consistency.
  7. Serve warm  / chilled topped with nuts and saffron.

  • If the rice has been kept in the fridge, you might not be able to mash it well. In that case, reheat it and mash or give it a go in the mixie adding a little milk.
  • You can add cardamom powder / nutmeg powder / powdered cinnamon just before removing it from the pan.
  • You can dissolve a few strands of saffron in warm milk and add to the kheer. I wanted a white colored kheer so added it like a garnish.
  • If you don't have condensed milk, simmer milk till it thickens a bit and then add the mashed rice.
  • The kheer will thicken on standing. Add a little bit of milk before serving ,if needed.
Leftover rice is the ingredient that I have chosen for Week 5 of the Mega Blogging Marathon #68 themed Cooking Carnival  where I am featuring one ingredient per week.

Do come back tomorrow for yet another recipe with leftover / cooked rice.

Bon Appetit...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Saturday, 24 September 2016

Eggless Quinoa Cranberry Mini Bundt Cake [ Using Whole Wheat Flour & Unrefined Cane Sugar]

Last week I put up a teaser on Instagram - a pic with things that indicated that I was going to bake something and another was that of the mini bundts with a mystery ingredient that I baked. These two pics created quite an interest!Well, the mystery ingredient is none other than 'Quinoa'!

While trying to plan around dishes could be made with Quinoa, I remembered seeing a cake with Quinoa. I have made an eggless version using Whole Wheat Flour & Unrefined Cane Sugar. Of late, most of my bakes have these two ingredients and the kids find no difference in taste and texture.

So I decided to incorporate quinoa into the cake mix and just show them the end product. Everyone at home loved it and the first batch literally flew off like hot cakes!! No one could feel/ taste quinoa that was added and there was no other 'funny' taste in the bundts. To tempt them further I baked it in my much loved cute mini bundt pan and that just enhanced the trick!

The texture of the bundt was really soft and even on the next day, it still had the same texture! None of the ingredients that went into this cake altered / changed the texture of the cake!! Isn't that wonderful!

I feel so excited using up food related gifts - Quinoa and Cranberry in this case that Usha got for me a while ago. I still have a little of both which I will be putting to use soon.

I used:
Makes- 15 mini bundt cakes

Cooked Quinoa - 1 cup
Whole wheat flour -  1 cup
Unrefined cane sugar- 1/2 cup [adjust to taste]
Baking soda-1/4 teaspoon
Baking powder- 3/4 teapoon
Salt- 1/4 teaspoon
Dried cranberries- a handful, chopped
Yogurt - 1/2 cup
Vanilla essence- 1 teaspoon
Sunflower oil- 1/8 cup
Milk-1/2 cup[see notes below]

Take the flour, quinoa,cranberry, salt in a bowl.

Add baking powder and baking soda to it and whisk so that there are no lumps. Keep aside.

In another bowl, take the cane sugar, yogurt, oil, vanilla essence and whisk till teh sugar dissolves completely.

 Add the wet mixture to the dry mixture and mix to combine. The mixture will be dry. Add milk little by little to get a cake batter consistency. Depending on the quality of teh flour you may / maynot need all of the milk.

Spoon the batter onto a greased bundt pan. Bake in a pre heated oven @ 180 degree C for 10 minutes / till a skewer inserted into the cake comes out clean.Once the cake is done, remove from oven and let it cool in the pan for a few minutes. Gently remove from pan and transfer onto a wire rack.

Enjoy the soft and delicious mini Bundts...

Bon Appetit...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

Friday, 23 September 2016

Spiced Quinoa Chickpea Pilaf

Since Quinoa is relatively a new ingredient in our household, some of the dishes made with it were accepted without any complaint. Sometimes, they didn't even know what went into a dish! At times, when the main ingredient - Quinoa was present in its fullest glory, the acceptance level came down a bit.This happened in the case of the pilaf I made with Quinoa.

Though I liked the texture and flavor, the kids were not ready to eat a lot of it. Lil Angel ate a few spoons and Lil Dude started picking out and eating only the chickpea after the first spoonful of the pilaf!!

So this dish was 'semi- accepted' on the table and I might try to make this again and see how the kids react to the same dish.

I used:

Cooked Quinoa - 1 cup
Cooked chickpea- 1/2 cup
Kalonji / Nigella seeds- 1/2 teaspoon
Pav Bhaji masala - 1 1/2 teaspoons [adjust to taste]
Salt to taste
Oil- 1 teaspoon

Heat oil in a pan and add kalonji. After a couple of seconds add onions and saute till the onions turn translucent.Put in the chickpeas and quinoa

Add the pav bhaji masala, salt and ,mix well. Turn down the flame and cook for a couple of minutes for the flavors to combine.Remove from heat

Serve with raita / yogurt , garnished with coriander leaves

  • Instead of Pav Bhaji masala , you can add any spice mix of your choice. 
  • Cooked vegetables can also be added along with the chickpeas to make it more colorful.
  • Other lentils like kidney beans etc can also be used.
Bon Appetit...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68