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Expand2/3 cups Bhutanese red rice Ask a question about this ingredient
1/3 cup millet Ask a question about this ingredient
2 1/2 cups water Ask a question about this ingredient
1 cinnamon stick, broken in half Ask a question about this ingredient
1 black cardamom pod (or 2-3 green cardamom pods) Ask a question about this ingredient
In a small saucepan (or electric rice cooker, as I did) combine Bhutanese red rice, millet, water, cinnamon stick, cardamom and bay leaves; allow grains/spices to soak for at least 20 minutes before cooking. Cover and bring to a boil. Reduce to a simmer, being careful mixture does not boil over. Cook until grains are tender, about 25 minutes. Pick out whole spices and discard. Cool and transfer cooked grains to an airtight container and refrigerate overnight.
Ask a question about this step1 1/2 tablespoon unsalted butter Ask a question about this ingredient
2/3 cups unsalted roasted cashews, broken in half with fingers Ask a question about this ingredient
2 teaspoons turbinado sugar Ask a question about this ingredient
********************************** Ask a question about this ingredient
1/2 cup Bob’s Red mill Gluten free old-fashioned rolled oats (or regular old-fashioned rolled oats if you do not have any GF guests) Ask a question about this ingredient
1/2 cup dried currants Ask a question about this ingredient
2 ripe bananas, mashed (for about 1 cup) Ask a question about this ingredient
2 cups of half-and-half Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
3 tablespoons brown sugar Ask a question about this ingredient
Pinch ground ginger Ask a question about this ingredient
Pinch ground cloves Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
1/2 teaspoon vanilla Ask a question about this ingredient
Preheat the oven to 350 degrees. Spray or butter a 2 quart round ceramic baking dish. Set aside.
Ask a question about this stepMake cashews: In a small pan, melt butter over medium heat until beginning to brown. Add cashews, shaking pan or stirring occasionally, being careful not to burn them as they cook quickly. You want most of the pieces golden brown on both sides. Remove pan from heat and add turbinado sugar, tossing to combine. Set aside.
Ask a question about this stepIn a large bowl, gently break up the cooked grains with a spoon. Fold in the oats, and currants (breaking up any clusters, with your fingers), to evenly incorporate.
Ask a question about this stepIn a separate bowl (I used my quart Pyrex), using a fork or whisk, combine mashed bananas, half-and-half, eggs, brown sugar, spices, salt and vanilla.
Ask a question about this stepPour liquid mixture into grain/currant mixture and stir. Transfer to prepared baking dish. Top with toasted brown butter cashews. Bake for 40-45 minutes until top is golden and puffed up. Serve immediately, with a dollop of crème fraiche or yogurt, if desired. Enjoy and then eat something savory!
Ask a question about this stepDo you have a recipe for Bhutan dessert? needs urgently thanks
Unfortunately I do not have any Bhutanese dessert recipes. You might want to check Foodpickle (the tab above) - I'm always amazed and so impressed with the wealth of food knowledge shared there.
Where in the world do you get Bhutanese red rice? (Other than, obviously, Bhutan?)
I'm pretty sure I found it at Whole Foods. There is a brand called Lotus Foods and they package all different kinds of exotic rice.
Note: If you are averse to cashews, pecans or walnuts would also work here.
Kristen is the Senior Editor of food52.
Sounds absolutely delicious, decadent and healthy at the same time. Best of both worlds. Will have to find the red rice and make this.