| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
Indian, Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Uncooked rice |
| 2 |
c |
Boiling water |
| 1 |
qt |
Milk |
| 1 |
tb |
Butter or margarine |
| 3 |
tb |
Sugar |
| 3 |
tb |
Chopped almonds |
| 2 |
tb |
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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