| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | Indian, Desserts | 6 | Servings |
INGREDIENTS
| 1/2 | ts | Salt |
| 1/4 | c | Uncooked rice |
| 2 | c | Boiling water |
| 1 | qt | Milk |
| 1 | tb | Butter or margarine |
| 3 | tb | Sugar |
| 3 | tb | Chopped almonds |
| 2 | tb | Fresh coconut, grated |
| 1/3 | c | Raisins |
INSTRUCTIONS
Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is almost dry. Place rice in well greased 2-quart casserole. Add milk, butter, and sugar. Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally. In the last 10 minutes of cooking, add almonds, coconut, and raisins. Garnish with coconut, if desired. Serve either hot or cold from casserole. Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers Research Institute Evanston, Illinois Copyright 1959.
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