Bengali Wedding Rice

up close and personal:

Steve from Wellington, New Zealand asks:

“Last night I made Bengali Royal Rice from your ‘Great Vegetarian Dishes’ cookbook. The recipe said to add 3 teaspoons of nutmeg. But I only put in 1 teaspoon and this proved to be enough flavouring for me. Is the recipe in the book correct?”

My reply:

“Hi Steve. Traditionally Pushpana Rice (as it is traditionally called) does contain that much nutmeg. Believe it or not, when you follow the recipe, the three teaspoons is not too much. At my cookery classes, when I cook this rice, I use a whole nutmeg, freshly grated! But yes, 1 teaspoon is fine. A fine recipe indeed!”

By the way, hungry readers, that sample plate above is from one of my cookery classes, and consists of fresh griddle-baked Flaky Paratha Bread, Palak Panir (fresh panir cheese with spinach and cream) the famous Saffron-scented Fruit- and Nut-Studded Bengali Wedding Rice (Pushpana), Malaysian Curry Puffs, and some Fresh Lime-drenched Mango Chutney.

Is that hissing the sound of all your keyboards short-circuiting with saliva…?
Posted by Kurma on 7/8/07; 4:45:56 PM

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