This recipe has nothing to do with the contents of your box, but I love it and thought it could be a nice finish to an Indian influenced feast. It belongs to Claudia Fleming, whose cookbook (The Last Course) from her days at Gramercy Tavern is a classic.
5 cups milk
½ c plus 2 Tablespoons sugar
1 Tablespoon grated orange zest
1 inch of cinnamon stick
¼ vanilla bean, split in half and seeds scraped out
Large pinch of saffron
¾ cup arborio rice
1 cup creme fraiche (or 1 cup of cream or a combination of cream and creme fraiche)
Bring milk, sugar, orange zest, cinnamon, saffron, vanilla beans, and scraped pod to a boil. Add rice and allow to boil for 1 minute. Reduce to a low simmer and occasionally stir to prevent rice from sticking to the bottom of the pot. Even though this is risotto rice, you don’t need to stir it constantly. Simmer until rice is tender (about 45 minutes).
Transfer cooked rice to a flat casserole dish and stir it gently as it cools. Place parchment paper on top of rice pudding and refrigerate until serving. When ready to eat it, whip the cream and/or creme fraiche and fold it into the pudding. Consider garnishing with some pistachios.