| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | East Indian | 1 | Servings | |
INGREDIENTS
| 1 | c | Long-grain basmati rice; (preferably sweet*) |
| 1/2 | c | Shelled natural pistachios |
| 1 | tb | Unsalted butter |
| 1 | ts | Ground cardamom |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Freshly grated nutmeg |
| 3/4 | c | Sugar |
| 3 | c | Whole milk |
| 2 | c | Heavy cream |
| 2 | Bananas; cut into 1/4-inch dice | |
| About 1/4 cup shelled natural pistachios | ||
| 1 1/2 | c | Sugar |
| 1/2 | c | Water |
| 1/4 | c | Fresh lime juice |
| 1 | 1-inch piece gingerroot; peeled and grated | |
| 1 1/2 | ts | Ground cumin |
| Freshly ground black pepper to taste | ||
| 2 | c | 3/4-inch watermelon balls; (from about a 3-pound piece, seeded) |
| 2 | c | 3/4-inch honeydew melon balls; (from about a 3-pound piece, seeded) |
| 2 | c | 3/4-inch cantaloupe balls; (from about a 3-pound piece, seeded) |
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
A Message from our Provider:
“The real God: don’t settle for substitutes”