Easy Kheer

Ingredients

• 1/4 cup short-grained rice
• 1 tablespoon butter
  
• 2 cups light cream
• 2 cups 1% milk
• 1/4 cup sugar
• 2 good pinches of cardamom powder
• sliced almonds, pistachios, raisins (optional)

Methods

1. Melt butter over medium heat.
2. Slightly toast the rice in the butter.
3. Add the cream and milk. Increase heat and wait for a boil. DO NOT LEAVE THE POT!! It will overflow on you when you're not looking. Stir often.
4. Once boiling, lower heat to a simmer. Stir often to prevent the milk from burning at the bottom of your non-stick pot. Simmer for approximately 30 minutes or until the rice is tender and the liquid has reduced to half.
5. Turn off the heat and add the sugar. If you want to serve the kheer cold, add an extra tablespoon of sugar. Add the cardamom and anything optional that you would like.
6. Chill in the refrigerator if desired.

I based this recipe from this great video I found on YouTube. I had to adapt the recipe because I was craving kheer but didn't have all the ingredients. I'm not sure what Indian short grain rice is but I used regular Japanese/Chinese rice. Unfortunately, I didn't have any of the optional ingredients so I'm eating mine with just cardamom. And it's delicious. If it gets too thick after a night in the refrigerator, you could thin it out with a little milk.

cookie recipe

thursday, 1 january, 2009 20:10 MAT

i made these cookies for everyone whilst we were in newcastle. i made them when brett's parents visited us for brett's birthday and was instructed that i must do so over christmas. i was led to believe that harry would love me forever if i did. =P


cookie recipe

ingredients:
1 packet cheapo (black & gold, homebrand, etc) butter cake mix
1/4 cup oil
1 egg
1 T vanilla
1 T brown sugar
chocolate melts disks (dark, milk, or white)
dessicated coconut (optional)

destructions:
1) mix together butter cake mix, oil, egg, vanilla, brown sugar
2) dough will be oily, so add dessicated coconut or more brown sugar until it is less oily (if you want or not), it shouldn't ever be not oily though
3) roll dough mixture into little spheres and drop on cookie sheets
4) press 1 chocolate melt disk into the centre of each sphere until it is sorta flattened
5) bake at 180 degrees centigrade for about 10 minutes or until golden brown

makes as many as you can make from the dough dependent on the size of sphere you choose to use (duh). i usually make rather big ones, but i have made smaller ones for larger gatherings so i get more to go around.

variations:
* instead of chocolate melt disks, use almonds or something else decorate the top (using almonds makes me think of my mum's famous almond cookies)
* use chocolate or vanilla cake mix instead of butter kind for chocolate or vanilla cookies

,` )