Ingredients with Measurements:
- 1 cup Sitabhog rice
- 2 cups water
- 1 can (14 oz) coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom powder
- 1/4 cup sliced almonds
- 1/4 cup raisins
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
- Serving bowls
Step-by-Step Instructions:
1. Rinse the Sitabhog rice in cold water and drain.
2. In a large pot, bring 2 cups of water to a boil. Add the Sitabhog rice and stir well.
3. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes or until the rice is tender and the water is absorbed.
4. In a separate saucepan, combine the coconut milk, sugar, salt, and cardamom powder. Heat over medium heat, stirring constantly until the sugar is dissolved.
5. Add the cooked Sitabhog rice to the coconut milk mixture and stir well.
6. Add the sliced almonds and raisins and stir again.
7. Simmer for 5-10 minutes, stirring occasionally, until the mixture thickens.
8. Remove from heat and let sit for 5 minutes.
9. Serve the Sitabhog with Coconut Milk warm in individual bowls.
Time:
Preparation time: 5 minutes
Cooking time: 30-35 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Total Fat: 17g
Saturated Fat: 13g
Cholesterol: 0mg
Sodium: 155mg
Total Carbohydrates: 50g
Dietary Fiber: 2g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use regular white rice instead of Sitabhog rice.
- You can use honey or maple syrup instead of sugar.
- You can use any type of nuts and dried fruits you like.
Variations:
- You can add a pinch of saffron to the coconut milk mixture for a more fragrant flavor.
- You can add a teaspoon of rose water to the coconut milk mixture for a floral flavor.
- You can add a teaspoon of vanilla extract to the coconut milk mixture for a sweet flavor.
Tips and Tricks:
- Rinse the Sitabhog rice well before cooking to remove any excess starch.
- Stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pot.
- Use a wooden spoon to stir the rice to prevent it from breaking.
- Let the Sitabhog with Coconut Milk sit for a few minutes before serving to allow the flavors to meld together.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Sitabhog with Coconut Milk in the microwave or on the stovetop until warm.
Presentation Ideas:
Serve the Sitabhog with Coconut Milk in individual bowls garnished with sliced almonds and raisins.
Garnishes:
- Sliced almonds
- Raisins
- Pistachios
- Shredded coconut
Pairings:
- Masala chai
- Mango lassi
- Fresh fruit salad
Suggested Side Dishes:
- Papadum
- Naan bread
- Samosas
Troubleshooting Advice:
- If the Sitabhog rice is too dry, add a little more coconut milk or water.
- If the Sitabhog rice is too wet, cook it for a few more minutes until the liquid is absorbed.
Food Safety Advice:
- Make sure to store any leftovers in the refrigerator.
- Do not leave the Sitabhog with Coconut Milk at room temperature for more than 2 hours.
Food History:
Sitabhog is a traditional Bengali sweet rice dish that is often served during special occasions and festivals.
Flavor Profiles:
- Sweet
- Creamy
- Nutty
- Fragrant
Serving Suggestions:
- Serve the Sitabhog with Coconut Milk warm or at room temperature.
- Garnish with sliced almonds and raisins for added texture and flavor.
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Region: Indian