Kheer (Indian Rice Pudding)

August 9: National Rice Pudding Day

We only lived in Woodbridge, New Jersey, from 2000-2002, and were so spoiled with the convenience and variety of Indian restaurants in Middlesex County and nearby Manhattan (census data ranks these areas first and second, respectively, with the highest Asian Indian population in the the United States). Although we have moved to two different states since then, we have returned regularly to New Jersey to visit and stay with our Indian friends in North Brunswick and Somerset. They have been hospitable as always and generous in feeding us our favorite Indian foods! Highlander especially likes kheer because his Mum used to make rice pudding for dessert when he was growing up. Kheer is India’s version of rice pudding; it is made with exotic and expensive spices, such as cardamom and saffron, and has a distinctively rich, sweet and flavorful taste. Indulge with Indian rice pudding and cook kheer for National Rice Pudding Day!

Recipe

(Adapted from Indian Food Forever)

Ingredients

• ¼ cup basmati rice
• 2 tablespoons butter
• 4-5 cups of milk
• 5 cardamom pods
• ¼ cup sugar
• 2 tablespoons almonds, blanched and slivered
• 1 tablespoon pistachio nuts, coarsely ground
• 2 tablespoons golden raisins
• pinch of saffron

Directions

Wash the rice until the water runs clear. Drain the rice well. In a large pan, melt the butter on low heat. Toast the rice in the melted butter by stirring it for about two minutes. Pour in the milk and bring to a boil, stirring constantly so it does not burn. Lower the heat to simmer the rice mixture. Add the cardamom pods.

Stir in the sugar until it dissolves. Cook the rice mixture for about 30 minutes on low heat until the rice becomes soft. Stir often to break the thin film that develops over the milk. Add the almonds and pistachios.

Add the raisins and a pinch of saffron. Cook for another 10 minutes, stirring constantly. Remove the pan from the stove top. Pour the rice mixture into a glass container. Discard the cardamom pods. Let the kheer cool at room temperature. Cover and refrigerate for at least an hour to add firmness to the rice and allow the flavors to blend. Serve in dessert cups or bowls and sprinkle ground pistachio nuts on the top as a garnish.

Notes

• Thanks to Lisa L. for sending the saffron from Spain.

Baby Bok Choy with Oyster Sauce

August 5: National Oyster Day

Islander’s brother, Kahuna, won a monetary prize from a Hawaii fisheries foundation at a state science fair when he was in junior high school. His display project, entitled  “The Oyster: Treasure Box of the Ocean,” showed different types of oysters and explained their overall value to both the food and jewelry industries. Although Islander does not like to eat them raw on the half shell, she absolutely loves what some of them can produce—pearls, especially of the South Seas variety! She also doesn’t mind cooking with oyster sauce to add flavor to some foods. Our blog recipe post features oyster sauce on baby bok choy (Chinese cabbage), a side salad, for National Oyster Day.

Recipe

(Adapted from Food/RecipeZaar)

Ingredients

• 1 bunch of baby bok choy
• 2 tablespoons oyster sauce
• 1-2 teaspoons soy sauce
• 3 tablespoons chicken stock
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (mixed into an additional 1 tablespoon chicken stock)
• 1 clove garlic, chopped and fried for a garnish (optional)

Directions

Separate the baby bok choy leaves from the bunch. Wash and trim the bottoms of the stalk. In a saucepan, stir together over medium heat the oyster sauce, soy sauce, chicken stock, sesame oil and cornstarch mixture until smooth. Remove from heat and set aside. In a separate pot, boil water and blanch the baby bok choy for about 1 ½ – 2 minutes. Remove the leaves and drain. Arrange on a serving plate and pour the sauce over them. Sprinkle fried, chopped garlic as a garnish.

Notes

• It is a myth that oysters are an aphrodisiac.
• We have attended Oyster Bake at St. Mary’s University in San Antonio, Texas, to kick off the city’s annual Fiesta, and met the oversized oyster mascots, Shuckie, and his fiancée, Pearl.
• Highlander gave Islander a pearl anniversary ring one year. A jeweler custom-made it with a rare South Seas gold pearl and a black Tahitian pearl to represent us. The jeweler named the ring “Hugs and Kisses.” Islander wears her ring on special occasions, on Sundays for church and even on National Oyster Day!

Watermelon Agua Fresca

(Agua de Sandía)

August 3: National Watermelon Day

When we moved to Texas in 2008, Islander’s brother, Kahuna, gave us a warm welcome with a cold treat, agua fresca (“fresh water”) at a local  frutería (Mexican vendor specializing in fresh fruit cups and juices). We ate an authentic Mexican (not Tex-Mex) meal there and drank a Latin libation of naturally sweet pulpy fruit water (agua de fruta).

Agua fresca or agua de fruta is a very refreshing and healthy alternative to sugary sodas or caloric cocktails in the summertime. Out of all the varieties of aguas frescas, agua de sandía (watermelon) has the most powerful source of antioxidants and vitamins.

When agua de sandía was served at Kahuna’s birthday dinner this year, Islander asked the Mexican cooks how to make it at home. Their version is measured “to taste” so the water and sweetener in this blog recipe post may be adjusted accordingly.

Instead of going to a frutería, we now prepare agua de sandía in our own kitchen to cool off during a hot Texas summer and to celebrate National Watermelon Day.

Recipe

(From Gregorio and Silvia P.)

Ingredients

• 4-6 pounds watermelon, seeded and sliced
• 4-6 cups cold water
• 1-2 limes
• ¼ cup sugar

Directions

Finely chop two cups of watermelon, discarding the seeds. Set aside. Chop about four to six cups of watermelon. Put in a blender and process until it is liquefied.

Strain out the seeds and remaining solid fruit over a pitcher. Pour cold water in the pitcher. Mix in the minced watermelon. Squeeze the juice of one lime into the pitcher. Add sugar and stir well until it is dissolved. Refrigerate for at least an hour to allow the flavors to blend. Serve chilled with a slice of lime as a garnish.

Notes

• Read more about the health benefits of watermelon from NaturalFoodBenefits.com.