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6 to 8
Easy
By Jeffrey Alford and Naomi Duguid
Published 1998
Near the end of our time in Calcutta, the evenings grew cool, and one day Gita produced this rich-tasting pudding for dessert. It was a huge hit with children and adults alike, a stovetop rice pudding, made with milk that is cooked down and thickened, then sweetened with palm sugar. Gita used gobindavog rice, crushing it to break it slightly before cooking, for a softer texture. You can substitute basmati or long-grain American (non-parboiled) rice.
The pudding is mildly perfumed wi