These long (and cold… yes COLD – been in the 30’s at night for over a week now) winter nights are ideal for movie nights. Especially Bollywood movie night – brightly colored saris, aesthetically-choreographed cardio dance numbers and 3 hour long “warm ‘n fuzzy” movie plots are a perfect way to ward off winter blues. (Mind you, not all Bollywood movies are created equal – especially now the industry is becoming more like Hollywood – yuck) So, if you want to know where to start, we have a our fave Bollywood movie list to wet your appetite.
It’s common practice for us gals to invite our gal friends over for “girlie” movie nights (besides showing our usual fare of BBC productions). We’ve been slowing introducing our friends to the wonderful world of Bollywood and much to their enjoyment. If you have never seen a Bollywood movie, I have a few recommendations for you. Warning: you must like movies that are reminiscent of the 1950’s Americana movies based on pure love, comedy and action which will uplift you and not drag you down. The movies are a very unique, entertaining with amazing musical/dance sequences. Most come with subtitles with a little “Hinglish” thrown in. You may find that your “girls’ night” is suddenly attracting the men folk (must be all the pretty girls dancing). Last, but not least, you need to carve out about 3 hours for one movie!
For such movie nights we like to serve appropriate food for the type of movie.
On Bollywood night, popcorn is out, so, we served Indian Rice Pudding (which was an immediate hit!) Of course, as you may know, with my “little house on the prairie” stocked pantry, I did have to splurge and purchase some (probably not grown in CA) goods. (Don’t tell anybody.)
And, being a “creative foodie.” I can’t make a recipe without tweaking it a bit. Since our orange trees are LOADED I garnished the pudding with grated citrus peel – boy, that was delicious!
Here is the recipe I used. (P.S. Best served with friends & Bollywood movie.)
- 1 cup cooked long-grain rice or 1 cup basmati rice
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup coconut milk
- 2 ounces sugar, approximately 1/4 cup
- 1/4 teaspoon ground cardamom
- 1 1/2 ounces golden raisins, approximately 1/3 cup
- 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
- 1 In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
- 2 Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
- 3 Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
- 4 Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
- 5 Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
- 6 Serve chilled or at room temperature.
- 7 Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.