Aunt Carries Indian Pudding Recipes

Steps:

• In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
• Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Steps:

• Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
• Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
• Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
• Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
• Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
• Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.

Steps:

• Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
• Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
• Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
• Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• In a medium bowl, stir together the white sugar, flour and baking powder. Stir in the milk until blended, then stir in the rhubarb. Pour into the prepared baking dish and spread into an even layer. In a separate bowl, stir together the brown sugar, butter and boiling water until butter has melted. Pour over the cake in the pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

Steps:

• Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
• Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
• Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
• Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.