Two weeks of successful Blogging Marathon and now its the third week with “Seasonal Theme”. As it is Spring/Summer in most parts of the world, you will find a weeks full of refreshing and energising recipes to enjoy the spring. Mother nature is always surprising and strange. There is one half of the world praying not to have a scorching summer while the other half is in desperate need of sun to get rid of all the heavy extra layer of clothings and blankets, so that they can step outside and enjoy fresh air. Obviously one does not have control over these issues. All we can do is create happiness with the season’s freshest produce and try to adjust with the way the nature is!
Cantaloupe, more popularly known as Musk Melon has copious Vitamin A & C and has the least amount of calories. Generally these are used for making fresh juice or in salads. I am taking part in two of the events and in which one of them has rice as a mandatory ingredient. In order to give the viewers a variety, a thick creamy pudding with cantaloupe was made. This is very similar to Indian Kheer and certainly a different way to enjoy the cantaloupe. Hope you enjoy this as much as I did.
Below you can find the step wise pictorial for the recipe.
Reduce the milk; add the cooked rice and simmer it until it becomes thick and creamy, stirring it frequently.
Then add the Almonds paste, cantaloupe purée, sugar until the raw smell of the almonds go off nad it is as thick as pudding. Garnish it with ghee roasted chopped cashews or pecans and serve it chilled.
CANTALOUPE RICE PUDDING | MUSK MELON KHEER
A thick creamy cantaloupe pudding. Very similar to Indian Kheer. A different way to enjoy the cantaloupe.
Prep time: 10 mins | Cook time: Under 30 Mins | Total time: ~40 min | Serves: 3
1/4 Cup Rice
3 Cups Milk
1 Tbsp Almonds, blanched
1/4 Cup Thick puréed cantaloupe
~1/4 Cup Sugar
1/8 Tsp Cinnamon powder
1 Tbsp Chopped cashew nuts / Pecans
Cook rice with twice the amount water until its well cooked and mushy. Meanwhile blanch the almonds and grind it in a mixer into a smooth paste.
Heat a pan and add the puréed almonds. Sauté it in a medium flame until the raw taste goes off. (**)
Bring milk to a boil in a heavy bottomed saucepan. Simmer it and keep stirring constantly. Once the milk reduces and thickens, add the cooked rice and the puréed cantaloupe, almonds and sugar.
Keep stirring until it reaches a pudding consistency; thick and creamy.
Roast the cashews in a Tbsp of ghee and add it.
Keep it in the refrigerator for an hour or so and serve it chilled.
You can also cook rice with half the amount water and half milk. This gives it a nice creamy taste.
The cinnamon powder can also be substituted with cardamom powder. This will yield a slightly different taste.
According to the cantaloupe’s sweetness, reduce or increase the amount of sugar mentioned.
Keep in mind that adding too much of cantaloupe can overpower the taste of pudding. Minimum quantity will be enough to get its flavour and essence. Always you can add a bit extra if you want.
(**) Since the mount of almond is little, you can skip this step and add the almond paste directly in the milk along with cantaloupe purée. I did it separately, just in case if it needed more time to cook.
This for the first day of BM under Seasonal Theme. Check out the other Blog Marathoners here. This is also for the Magic Mingle challenge #16. The challenge was with water melons and rice. As the watermelon season has just started, I was not able to get good ones yet in my nearby stores. Hence I have used cantaloupes instead.
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