And the sort of food I've been craving after my Diwali excesses has all been simple, comfort food. So I made a hearty sambhar one day, soup the next, and of course, chocolate pudding. (What, did you think I'd give up on sweets after three measly days of eating myself silly?)
Now, although I love elaborate desserts with multiple components, I'm painfully aware that I lack both the skill and the tools to create them. Instead, I stick to what I can manage, simple puddings, Indian sweets, and I'm constantly looking for recipes that let me have dessert on the table in under half an hour.
My recent foray into making rice pudding, while intensely satisfing, got me wondering. In the pudding I made, the part I enjoyed best was the silkily smooth custard during the consumption of which the chewy rice grains seemed almost unnecessary. So I figured, why not eliminate the grains altogether and quarter my cooking time in one fell swoop, and thus was born rice starch pudding.
Now I've made cornstarch puddings hundreds of times, in the standard military dessert of custard with fruit, to dress up towering trifles, to make a reluctant and thick hot chocolate and every so often, just for its own sake. If I was going to convert to rice starch, I needed a good reason. So one evening, after dinner, I set out to make them both side by side. I made exactly the same quantity of both, used the same flavouring and attempted to compare textures.
When still warm from the stove, the rice pudding seemed more substantial, it was thicker and more weighty, while the cornstarch pudding seemed a little too insubstantial. No sooner did you spoon it into your mouth before it was gone, leaving just a lingering memory of chocolate behind. That is of course, a great way to go, but at least on chilly winter nights, I like pudding I can swirl around in my mouth and watch as it falls from my spoon in big glops.
On the whole, I am forced to conclude, that rice starch or corn, it's impossible to go wrong with pudding.
Rice starch pudding
Rice: 2 tbsp
Milk: 2 cups
Cocoa powder: 2 tbsp
Sugar: 2 1/2 tbsp
Raisins: a handful
Nutmeg: as much as you like
Begin by soaking the rice for half an hour. Once it has turned from opalescent to white, drain the water and pat the rice dry on a towel. Then powder it as finely as you can and sieve the powder. (I was lazy and omitted the sieving, but I do recommend it. It gives you a far smoother pudding.)
Mix the dry ingredients together in a heavy bottomed vessel, saving the nutmeg and then add the milk. Once the solution looks uniformly if a little dingily brown, place it on medium heat and bring it to a boil, stirring continuously. As soon as the milk boils, the pudding will thicken and turn glossy. To check if it's done, run your finger across the back of your stirring spoon, in a line. If the two walls your line made remain fixed and do not attempt to flow towards each other, the pudding is done. Remove it from heat and serve warm.
For cornstarch pudding, substitute the two tablespoons of rice starch for cornstarch, all other quantities and the procedure remain the same.