| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
|
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Milk |
| 4 |
|
Cardamom |
| 1 |
|
Cinnamon Stick |
| 2 |
|
Cloves |
| 1/3 |
c |
Arborio rice |
| 2 |
tb |
Raisins |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Almonds; Whole |
|
|
Mint for garnish |
INSTRUCTIONS
Directions: Preheat the oven to 350 degrees F. Bring the milk, cardamom,
cinnamon, and cloves to a boil. Add the rice, stir to combine, and return
to a boil. Reduce the heat and simmer over very low heat for about 30
minutes, stirring from time to time. Don.t cover. Add the raising and sugar
and simmer for another 45 minutes. Remove from the heat. While the rice is
cooking, put the almonds on a baking sheet and roast then in the oven for
10 minutes or until toasted and golden brown. Slice them into smaller
pieces or chop in a food processor. Assembly: Spoon creamy rice into each
of 4 warm soup bowls, sprinkle with toasted almonds, and garnish with a
sprig of mint. This dessert is also good cold
NOTES : Makes 4 Servings
Posted to Bakery-Shoppe Digest V1 #499 by "Terry Van Kirk"
<tvankirk@pacbell.net> on Jan 10, 1998
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