Chilled Banana And Pistachio Rice Pudding

[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

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	T	Unsalted butter
1	t	Ground cardamom
1/4	t	Cinnamon
1/4	t	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	t	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

1998    
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,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3624 Calories From Fat: 1036 Total Fat: 118g Cholesterol: 416.5mg Sodium: 577.7mg Potassium: 4328.4mg Carbohydrates: 639.2g Fiber: 15.2g Sugar: 592g Protein: 39.7g