Happy Diwali- celebrate with food!

Diwali a.k.a the festival of lights is one of India’s most well celebrated events. Back in India homes are whitewashed and spring cleaned. Firecrackers, oil lamps and masses of sweets are stockpiled and sent out to friends and family to celebrate this very festive occasion. Here in the west, Indian families, like most immigrants make an attempt to emulate the spirit of the festival by getting together with friends, cooking up old favorites, bringing out the deck of cards and lighting candles.

This year I decided to make Kheer (rice pudding) a dish that is synonymous with celebrating - whether it is the birth of a baby or a religious event, kheer is ever present in the Indian household. I don't think I have met a person that does not love the stuff and I know for certain that it gets wiped out fast in my house. Although this is a dish commonly found throughout India, every region tends to have it's own recipe for it. While some may use full cream milk and sugar others may use jaggery or molasses. While some use vanilla, others use cinnamon or cardamom to change up the flavor. My recipe has been tried and tested to suit the ingredients readily available to us here and the combination of cream, skimmed milk and condensed milk gives it just the right creamy consistancy.

Recipe for Kheer( Rice Pudding):

1 cup small grain rice

3 1/2 cups skimmed milk

1 tin condensed milk

1/2 cup cream

1 bay leaf

1/2 cup raisins

1/2 cup sliced almonds

2-3 green cardamom

Boil the milk with the cream and the condensed milk in a large pot. Once it is boiling, lower the heat and add in the rice and the bay leaf. Leave the ladle in the pot ( so that the milk does not boil over) and give it a stir every now and then. When the rice is cooked and the pudding thickens, add in the raisins and nuts. Crush the cardamom and sprinkle over the top.It can be eaten hot or cold although I personally think that a chilled rice pudding is the way to go.