We have a winner.
Last month, we introduced our first-ever Recipe Challenge and asked you, Tasting Table readers, to submit your best recipes that use five ingredients or less. Tasting Table's editors narrowed it down to a few finalists, and then, being civically minded folks, we opened it up for a final vote from our readers.
The far and away winner? Shalini Singh's recipe for Millet Kheer, her take on Indian-style rice pudding.
Singh grew up in Calcutta, India, where her mother was a well-known cook, before moving to the States at 18. Recently, she started Shalini's Kitchen, a Bollywood-style cooking class service in the NYC area that brings music and traditional Indian recipes to your home. We loved Singh's simple, comforting and sweet rice pudding that is equally appropriate after dinner or for breakfast (why not?).
Ready to get cooking again? Look out for our second installment of the Recipe Challenge, launching February 26. We'll be asking for your favorite comfort food recipes. Break out those elastic pants and start testing your favorite dishes now.
Millet Kheer (Pudding)
Recipe adapted from Shalini Singh
Yield: 2 to 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
3 cups whole milk
1 cup millet
¼ cup sugar
Pinch ground cardamom
Pinch saffron threads
1. In a medium saucepan over medium-high heat, combine the milk and millet and bring to a boil. Reduce heat to a simmer and stir in the sugar. Cover and cook, stirring occasionally, until the milk has absorbed and the mixture has become creamy, 40 to 45 minutes. If the mixture looks dry, add ¼ cup milk as needed until the millet is tender.
2. Stir in the cardamom and saffron and serve hot.