I gotta tell ya, that I was feeling mighty hoity-toity as I sat down to write this blog post today. I was super impressed with myself for doing so well on MoFo this year.
And then I counted the posts and realized that this is only #7. Out of 20!
Wind. Sails. Knocked right out.
Blogging recipes is hard work, people! It takes me hours to get these posts together and they are not even that graphically impressive. OK, OK enough whine-balling. I will finish what I started, I will. But can I ask you one itty bitty favor in exchange? If you have come here via FB, twitter or pinterest, will you please give me some share/re-tweet/re-pin love? It makes it more exciting when I see my stuff shared with a larger audience.
Today’s recipe comes from Robin Robertson’s amazing cookbook Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors From Home and Around the World. It is a great cookbook but one that collects dust on my bookshelf for some reason. I think 400 recipes overwhelms me.
Cardamom comes ground or as pods you can grind yourself. It is used here mostly in the dark, fragrant Turkish coffee. You will either love it or hate. If the latter, substitute cinnamon.
Rose Water (see left) is a by-product of the perfume industry where it is separated off from the perfume oil. In her book The Book of Jewish Food, Claudia Roden writes poetically about her childhood in Egypt;
The old people in my family smelled of roses because they washed with rose water. That is why we enjoyed kissing them. Houses too smelled of flowers, because petals – rose and jasmine especially – were left in bowls and were sometimes scattered on the floor. Distilled rose and orange-blossom waters were used to flavor puddings and pastries. When we went to bed, we had a drink of water with a drop of rose water in it. It was said to have a digestive and calming effect, and to be good for the heart, and to affect the mood and give a rosy view of life.
Honestly, I used to HATE rose water. I also hated olives, pickles, cilantro and spicy things I now love, thus proving that tastes can and do change with practice! Nevertheless, f you don’t like the idea of rose water, you can substitute vanilla in this recipe.
And then there is Silan, which is date syrup. You want to buy the silan that has no added sugar. If you cannot find this where you live, you can substitute rice syrup or barley malt syrup, or if you are using the vanilla/cinnamon variation, you could use maple syrup.
- 2 1/2 cups cooked basmati rice, brown or white
- 400 ml canned coconut milk
- 200 ml soy or almond milk
- 1/3 cup silan
- 1/2 tsp ground cardamom
- pinch of salt
- 1 1/2 tsp rose water
- 1/2 cup coarsely chopped pistachios
- Put rice, coconut milk, soy/almond milk and silan into a pot over medium heat.
- Simmer briskly for 20 minutes, stirring frequently.
- Add cardamom and salt and stir for another 5-10 minutes until thick.
- Remove from heat and stir in rose water until completely blended.
- Pour into 4-5 small ramekins and cool to room temperature (or eat warm).
- Top with chopped pistachios before serving.
This post is participating in Wellness Weekend.