Project: Rescuing Rice

The Patient: 12 ounces cooked Basmati rice

Status: Declining

Solution: Indian Rice Pudding!

I love Basmati rice. It has the most wonderful perfume to it and isn't as sticky or heavy-feeling as the Korean rice we usually eat here. I made a pot of Basmati rice in the rice cooker, to go along with a vegetable curry and Lamb Kofta Curry. We ate everything but a good cup and a half of cooked rice. Instead of trying to cobble together something to eat with that small amount of rice, I decided to tackle it head-on. Rice, once cooked, doesn't stay nice for long, so that night, after dinner, I made Indian Rice Pudding.

In my pantry I had a can of coconut milk, and I pawed through my spice cabinet to find something to bring life to an otherwise bland dish. I think it was a success. The proof? I ate half for dessert and the other half for breakfast.

Indian Rice Pudding

Ingredients:

• 1 1/2 cups cooked Basmati rice
• 1 can coconut milk
• 1 cinnamon stick
• 2 star anise pods
• 3 cardamom pods
• 1/4 cup sugar (or to taste)

Directions:

1. Place the rice and coconut milk in a small pot over low heat. Add the spices, stir in the sugar, and simmer on low for about half an hour. The rice will de-clump, the milk will thicken, and the kitchen should smell heavenly.
2. Once your preferred consistency has been reached, remove cinnamon stick, anise, and cardamom pods. Serve warm with cinnamon sprinkled on top. You could eat this with some sliced mangoes, if you have them on hand.