Chilled Banana And Pistachio Rice Pudding
| 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)
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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