There is never a moment in ministry when you aren’t being ministered to. The Savior is not just working through you in the lives of others, but He is also working in you as He works through you. He is not just calling you to be an agent of His transforming grace; He is transforming you by the same grace. He is not just committed to the success of your ministry but also to the triumph of His grace in your own heart and life... You are never just a vehicle of His amazing grace. No, you are always also a recipient of that grace.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy	Hyderabadi	Pudding, Rice, Ethnic	6	Servings

INGREDIENTS

1/2	ga	Whole milk
6	oz	Evaporated milk
1/2	c	Rice
6	tb	Sugar
1	ts	Ground cardamom
4		5 almonds or pistachio's grated

INSTRUCTIONS

Soak rice in water for four to five hours, if possible overnight. Drain
rice and put in coffee grinder (if necessary in batches). Add enough water
to make a thick paste. Bring milk to boil milk in a heavy pot. Add
cardamom. Reduce heat to low and continue heating while stirring
continuously. When milk starts to thicken, add sugar, rice and evaporated
milk and stir for another 5 minutes. Pour into separate dishes or glasses
and sprinkle with almonds/pistachios. Serve hot or after it has been
refrigerated for at least an hour.
From: Sanjiv Singh - This is my second most favorite dessert. It is an
uncommon concoction from the Hyderabadi style of cooking. I remember it
being served in small clay pots that held individual servings. This recipe
comes from my mother.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@pipeline.com> on
Nov 08, 1997

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