||[Nov. 30th, 2010|08:28 pm]
Om Nom Om Nom, a semi-private cooking community
In a fit of desperation this evening, I put together dessert from what I had. This is a mix of a banana's foster recipe and a ricey yoghurt recipe from my Indian cookbook. As bizarre as it may see, the result is cool and creamy, warm and syrupy and remarkably satisfying. The sugar I used in this was jaggery, which is, I believe, palm sugar. Brown sugar can be substituted, if you don't have any or don't know where you could get some.|
1/2 c flattened rice (or cooked rice if you haven't an indian store nearby)
1 T sugar
1/2-1 c plain yoghurt (depending on how much you like the stuff)
1/4 t cardamon
1 banana, sliced
1 T butter
2 T sugar
1/4 c whiskey (or brandy, or rum)
If you're using flattened rice, add 1/4 c hot water and let it reconstitute. If using cooked rice, continue without water. Mix together yoghurt, cardamon, and sugar with rice. Mix some more - the rice should break down just a bit, and the sugar get well mixed in.
Heat butter in small pan. Add banana and fry until both sides are browned a bit. Add sugar and let the sugar heat up - about 1 to 2 minutes. Add alcohol and shake like mad! (don't splash yourself). If you're fancy and have a gas stove, tilt the pan to set it alight. Continue shaking and cooking for a minute, and pour over rice-yogurt mixture. Consume.