Tuesday, April 10, 2007

Leftovers Number One

So tonight, we had the chicken mole + rice leftovers from Easter Sunday. At Dave's suggestion, I made the avocado and black bean salad from late last week to go with it (as the mole was kinda spicy, and the avocado black bean salad is cool and creamy). I think it was a genius idea.

As we were supposed to have Father Pollard over for dinner (no one tell him we were going to have leftovers), I made dessert. Lemongrass and yogurt rice pudding. I think its yummy bliss; Dave thought it was gross. As our friend Liane says, lemongrass is an acquired taste. If you dig it, make it. It didn't require much fussing, and I could eat it all day. Since Father canceled, more for me!

Lemongrass Yogurt Rice with Crushed Raspberries

Mix and match the refreshing lemongrass yogurt rice with the sweet crushed fruit as you go – or you could even spoon the berries and juice into the bowls first and cover with the rice, then dig deep for the berries as you eat.

8 oz. crushed raspberries
2/3 cup sugar
1 tablespoon lemon juice
½ short grain rice, washed
4 stalks lemongrass, trimmed and smashed open
3 cups milk
1 lb. creamy yogurt

Put half the raspberries in a sauce pan and stir in half the sugar and 1 tablespoon water. Bring to a boil, then reduce the heat, and simmer until the fruit is soft. Push the fruit and juice through a non-metal strainer into a bowl, discarding the pips. Stir in the lemon juice, then add the remaining raspberries to the puree, crush lightly, and let cool.

Put the rice, lemongrass, milk, and the remaining sugar into a saucepan, bring to a boil, stir well, reduce the heat, and simmer for 30 minutes. Let cool, then discard the lemongrass.

Stir the yogurt into the lemongrass rice, then divide between 6 bowls and serve with small bowls of crushed raspberries.

- flavor the rice with a split vanilla bean rather than lemongrass and serve with a puree of mixed berries.
- Serve the berries with thick yogurt and honey, sprinkled with toasted slivered almonds.

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