Years ago, I made Indian pudding for the first time using a recipe from Diet for a Small Planet. For the milk, I used some homemade yogurt that didn’t set for some reason.
The results were insanely delicious, to me, but since my husband didn’t like it I didn’t make it again for decades.
Recently I made it again, using a mix of Greek yogurt and milk, with the same recipe. The result was … fine, but nothing I’d wax enthusiastic over.
Now I’m vexed. Indian pudding is crazy-delicious, I know it is. I just need to find a recipe that proves it, since Frances Moore Lappe’s version, with extra tang, has not stood the test of time.
I’ve always liked rice pudding. There are so many recipes, though, I cannot remember exactly what I did last time. Just search the recipe book for “kheer” and adjust to taste; don’t forget to throw in some cardamom etc.
I think we are talking about different kinds of “Indian.” I’m referring to the cornmeal-molasses food associated, correctly or incorrectly, with Native Americans. Nonetheless, I think your suggestion is a good one, as I might get some ideas - cardamom sounds like an intriguing addition, for example.
Kheer (rice pudding) is one of my favourites and cardamom makes that dish sing. One thing you could try is to use whole milk which you bring to a simmer, basmati rice (obligatory), rinsed and then slow cooked in the milk, and a goodly dash of green cardamom (and saffron if you’re feeling crazy). Add a dollop of Greek yogurt at the end if you want that tang, and garnish with grated lime or lemon peel.
I had a quick look through the interwebz and @CairoCarol, that does look freaking delicious!
Epicurious has always been good to me, maybe tweak this one.
@QuickSilver ;There was also a variant of bread pudding with a maple whiskey sauce which had my wheels turning as well.I may smash the recipes together this weekend and see what results.
I’m not real fond of maple syrup but removing a lot of molasses and replacing some of it with maple syrup would be a big improvement over the variants I’ve had. The last time I had some it made my pancreas hurt.
Indian Pudding used to be one of Howard Johnson’s notable dishes. I made Indian Pudding every February, when we used to have howling blizzards. This is the recipe I found from my recipe notebook in the 80’s-
Heat 4 C. of milk and stir in 1/2 C. of yellow cornmeal - stir over a double boiler, for about 20 minutes until it thickens.
Mix 1/4 C. of molasses , 1/2 C. of maple syrup (if you have it, if not, use 3/4 C. molasses)
stir in 1/3 C. of brown sugar, 1 tsp. salt, 1/2 tsp. of ground ginger, 1/2 tsp. cinnamon, 2 TB. of
melted butter, and 2 eggs. whisk all this together.
Heat the oven to 300 degrees and grease a 2-qt. round baking dish.
Stir the molasses mixture into the milk and cornmeal mixture, turn into the baking dish. Pour
1/2 C. of cold milk on top.
Bake at 300 degrees for 2 hours until set. Let it sit for half an hour before serving. Good hot
or cold, and better with vanilla ice cream.