INGREDIENTS

INSTRUCTIONS

GARNISH
MELON COMPOTE
*available at East Indian markets
In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve.
Rinse rice under cold water and drain.
In a small saucepan blanch pistachios in boiling water 3 minutes and drain
in a sieve. Rinse pistachios under cold water and pat dry. Rub off
pistachio skins and chop pistachios coarse.
In a heavy 1-quart saucepan melt butter over low heat and cook cardamom,
cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream
and simmer gently, uncovered, stirring occasionally, until rice is tender,
about 18 to 20 minutes.
Cool pudding and transfer to a serving dish. Stir in pistachios and
bananas. Chill pudding, covered, at least until cold, about 4 hours, and
up to 2 days.
Garnish pudding with pistachios and serve with compote.
  MELON COMPOTE:
Ginger, cumin, and black pepper add an exotic touch to this refreshing and
colorful three-melon dessert.
Can be prepared in 45 minutes or less.
In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar
is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice,
gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon
balls and syrup. Chill compote, covered, at least until cold, about 2
hours, and up to 3 days.
Serves 6.
Gourmet August 1996
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998

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