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@jonas you’re welcome!
"When in doubt, eat cheese crackers."-me to my charries who don't even know about cheese crackers
@freedomwriter76 Great scene! *sniffles* 💔😭
@the_lost-journal That’s exciting! Hopefully it works!"Don't shine so that others can see you. Shine so that through you, others can see Him." ~ C. S.
"Don't shine so that others can see you. Shine so that through you, others can see Him." ~ C. S.
Are you still letting in new people? What’s happening? Are you alive?
To err is human; to arr is pirate.
YAY!!! SCENE!!!
Oh dear. Poor Riker…….. This is a bit of a fix.
No half-heartedness and no worldly fear must turn us aside from following the light unflinchingly.
*shivers*
OooOoh. That’s tension.
Love it!
You have listened to fears, child. Come, let me breathe on you... Are you brave again? -Aslan
Cool!
My sister also tried to join last month but hasn’t gotten any response.
It would be good if someone were promoted to Moderator. Since I’ve joined kingdom pen, the current moderators seem not very on top of things.
Sometimes it is necessary to paint the sky black in order to see the stars.
I suffer from dessert-making mania. Here, for you.
Rice Kheer Recipe
– 3/4 cup basmati rice
– 1 Tbsp butter
– 1 tsp ground cardamom
– 1 tsp ground nutmeg
– 10 cups whole milk
– 1/4 cup cornstarch
– 2 cups heavy whipping cream
– 3/4 cup sugar (or to taste)
– 4 tsp rose water (optional)
1. Rinse the rice until water turns clear, then soak for 20-30 minutes. Drain and set aside.
2. Heat a heavy bottom pan on medium heat. Melt the butter, and add the rice, cardamom, and nutmeg. This should be stirred for about 2 minutes, until properly mixed.
3. Add 9 cups of the milk (saving one cup for later), and set the heat to medium high. This needs to come to a boil, which should take around 10-12 minutes. Make sure to stir constantly; the milk ideally won’t stick to the bottom.
4. Once the milk is boiling, bring the heat back to medium low.
5. Obtain a separate bowl. Measure out the cornstarch and mix it into the remaining 1 cup of milk. Once the cornstarch is no longer in clumps, pour the mixture into the pan of kheer. Add the heavy whipping cream as well.
6. Let the kheer cook for around 40 minutes. Stir every 2 minutes or so. By the end of this time, the milk will reduce, and the rice will be completely cooked. Keep in mind that the kheer will thicken more when cooled, so it does not have to be super thick at this time.
7. Add in the sugar and let dissolve.
8. Remove pan from heat, stir in rose water, and serve warm or chilled. (Chilling will take 4 to 5 hours.)
(I’ve added more thickening agents, but if the recipe is not perfect for any hypothetical cook, just use more cornstarch or cream.)
"If I don't like something, it's probably sanctification. Ugh." -E.C.S.
Ah, lovely. Tis faster than pana cotta I see. I must try this.
Although I might swap out the rosewater for orange or lavender. Rose has never been a favorite flavor of mine.
First Grand Historian of Arreth and the Lesser Realms (aka Kitty)
Fork the GorkAlthough I really want to find a creme brulee recipe that doesn’t take 8-12 hours but is still real creme brulee.
First Grand Historian of Arreth and the Lesser Realms (aka Kitty)
Fork the GorkI was just thinking about making pana cotta! Never tried to make it before, but I had it a few days ago and enjoyed it.
Although I might swap out the rosewater for orange or lavender.
You can totally do that. Just decide what flavor combo with the spices is best in your opinion.
"If I don't like something, it's probably sanctification. Ugh." -E.C.S.
Pana cotta is really easy to make! It just takes a minor eternity for the gelatin to set up in the fridge. My cousin and I made a bunch in under 30 minutes. It then had to sit overnight in the fridge (although we ate some at dinner even though it was soft).
And I can’t seem to find the recipe book. =|
You can totally do that. Just decide what flavor combo with the spices is best in your opinion.
*Rubs hands together*
First Grand Historian of Arreth and the Lesser Realms (aka Kitty)
Fork the Gork
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