| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 2 |
qt |
Milk |
| 2 |
tb |
Long-grain rice |
| 9 |
|
Cardamon pods; slightly crushed |
| 3 |
tb |
Sugar; or to taste |
| 1 |
tb |
Slivered pistachios |
| 1 |
tb |
Slivered blanched almonds |
INSTRUCTIONS
Combine the milk, rice, and cardamon in a wide, heavy-bottomed pot. Bring
to a boil, then lower heat to medium so mixture does not boil over. Cook,
stirring now and then, until milk is reduced to 4 cups. This may take an
hour or more, depending on you pot. Turn off heat.
Remove cardamon pods and discard. Add sugar and most of the nuts. (Save
some for garnishing.) Mix well. Leave to cool. Cover and refridgerate.
Sprinkle nuts over the top before serving. (May be served in individual
custard bowls or in one shallow bowl). Serves four.
Source: Madhur Jaffrey's Spice Kitchen
ODILE@UCLINK2.BERKELEY.EDU
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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