CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Indian |
Desserts, Indian |
6 |
Servings |
INGREDIENTS
1/2 |
t |
Salt |
1/4 |
c |
Uncooked rice |
2 |
c |
Boiling water |
1 |
qt |
Milk |
1 |
T |
Butter or margarine |
3 |
T |
Sugar |
3 |
T |
Chopped almonds |
2 |
T |
Fresh coconut, grated |
1/3 |
c |
Raisins |
INSTRUCTIONS
Add salt and rice to boiling water. Cook, stirring often until water
has evaporated and rice is almost dry. Place rice in well greased
2-quart casserole. Add milk, butter, and sugar. Bake in very slow
oven (275 degrees F.) about 3 hours, stirring occasionally. In the
last 10 minutes of cooking, add almonds, coconut, and raisins. Garnish
with coconut, if desired. Serve either hot or cold from casserole.
Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published
by Homemakers Research Institute Evanston, Illinois Copyright 1959.
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