Indian Rice Pudding

This is my all time favorite dessert. Every time we go to an Indian restaurant, I just have to have it and yes more then once. The coconut milk and cardamom just mix together perfect and create this beautiful dish. 1 cup cooked long grain rice 1 cup whole milk 1/2 cup heavy cream 3/4 cup coconut milk 1/4 cup sugar 1/4 teaspoon ground cardamom 1/3 cup golden raisins 1/3 cup chopped unsalted pistachios, 1 tablespoon saffron 1. In a large nonstick sauté pan over medium heat, combine cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes. 2. Increase heat to medium, add heavy cream, coconut milk, sugar, saffron and cardamom and continue to cook until mixture begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture begins to thicken, remove from the heat stirring in 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.

Middle Eastern Lemonade

8 lemons 3/4 cup sugar, or to taste 1 teaspoon orange blossom water, or to taste generous 1/4 cup freshly chopped mint water (or seltzer) and ice cubes Squeeze the juice from the lemons and sweeten to taste with the sugar. Add the orange blossom water and the mint, and stir or shake well together. Pour a little into a tall glass and fill with water or soda and ice.