11 Weeks 5 days

We dropped mummy off at the airport and I miss her already. I've gotta cook now, I told Aaron because I've gotten used to eating delicious homemade foods every day. Then I moped and avoided work for most of the day. While I was lying down with my feet raised I wondered how I was going to get anything done with such a lazy disposition. I felt around my lower tummy to see if I could feel active Olive.

I ate some rice pudding that mummy and I had made together. It's so luscious and healthy, I must give you the recipe. It takes a while to make, but it is so worth it.

Kheer (Pakistani Rice Pudding)

2 Liters whole milk (not lowfat)
2 heaping tablespoons white basmati rice, washed and soaked for 1 hour
2 green cardamom pods
1/2 to 3/4 cup sugar, depending on how sweet you like it
1/8 cup blanched chopped almonds
1/8 cup unsalted natural pistachios, shelled and chopped

In heavy bottomed clean pot, bring milk to boil. Add drained rice and the cardamom seeds. Discard green shell of cardamom pods. Reduce heat to below simmer (no bubbling at all) and cook uncovered for 6 hours. Stir every 1/2 hour to break up cream top and ensure that no burning or sticking is happening at the bottom. Do not burn.

After 6 hours, the milk should have reduced by half. If not, increase heat and cook futher, but be careful not to burn. Add sugar and keep on low heat for 5 mins and keep stirring as sugar burns easily. Pour into glass serving dish. Add chopped nuts. Cool in fridge for 4 hours. Serve cold.