A week from today, we will be celebrating Diwali. There will be lights. There will be food. Lots of it. There will be sweets galore! Peera, Ladoo, Gulab Jamun, Barfi, Kurma and more. My favourite though is none of those, my love is for Rice Kheer (sweet rice). Creamy, sweet, delicately spiced, and great whether warm or cold, it screams comfort. Sweet Rice for me is only rivalled by Vermicelli payasam (the same type of pudding, just that it is made with noodles instead of a grain). What’s your favourite?
Every holiday, regardless of which it is, we engage in the ritual of planning, considering what to make, how to make them more appealing, and what new things we want to add to the feast. Well, this year is no different. Here’s an idea – instead of making Sweet Rice (rice pudding), how about making Tapioca (sago) Pudding? It is just as sweet and creamy as rice pudding but there is a lightness, an almost kind of a jelly-likeness that makes it fun to eat and utterly delightful. While it is generally eaten on its own, topping it with fruits whether fresh, sautéed, or preserved, elevates this sweet treat, fitting whatever the occasion of celebration. Nuts, syrups and sauces can also be used to top the pudding.
