India has over 50 beautiful synagogues some dating back to the early 12-century. They have developed a unique cuisine maintaining traditions of kosher and native influences while adapting to the ingredients and customs of India. Cochini Jewish food is heavily influenced by south Indian traditions while Bene Israeli is by Western Hindu traditions. The use of coconut, peanuts, bananas, fish, cilantro, green Indian chillies, black peppercorns and rice with celery, parsley and matzo meal indicate mixing of cultural and culinary traditions.

Ingredients:

• 2 cans light coconut milk
• 1/3 cup rice
• 2 cardamoms
• ½ tsp vanilla extract
• 1 cinnamon stick broken
• ½ cup raisins
• ½ cup sliced almonds (options)
• ¾ cup light brown sugar
• ½ tsp grated nutmeg
• 2 tsp rosewater

Direction:

• In a large pan add the coconut milk and rice and bring to a simmer.
• Mix in the cardamoms, vanilla and cinnamon and cook on medium-low for 35 minutes stirring occasionally.
• When the rice becomes soft and the mixture has thickened add in the raisins and almonds if using.
• Stir in the sugar and cook for another 10 minutes.
• Sprinkle the nutmeg and rosewater and serve hot or cold.

Tweet This