| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | 6 | Servings | |
INGREDIENTS
| 1 | qt | Milk |
| 4 | Cardamom | |
| 1 | Cinnamon Stick | |
| 2 | Cloves | |
| 1/3 | c | Arborio rice |
| 2 | tb | Raisins |
| 1/3 | c | Sugar |
| 1/4 | c | Almonds; Whole |
| Mint for garnish |
INSTRUCTIONS
Directions: Preheat the oven to 350 degrees F. Bring the milk, cardamom, cinnamon, and cloves to a boil. Add the rice, stir to combine, and return to a boil. Reduce the heat and simmer over very low heat for about 30 minutes, stirring from time to time. Don.t cover. Add the raising and sugar and simmer for another 45 minutes. Remove from the heat. While the rice is cooking, put the almonds on a baking sheet and roast then in the oven for 10 minutes or until toasted and golden brown. Slice them into smaller pieces or chop in a food processor. Assembly: Spoon creamy rice into each of 4 warm soup bowls, sprinkle with toasted almonds, and garnish with a sprig of mint. This dessert is also good cold NOTES : Makes 4 Servings Posted to Bakery-Shoppe Digest V1 #499 by "Terry Van Kirk" <tvankirk@pacbell.net> on Jan 10, 1998
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