| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dessert | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Rice |
| 4 | c | Milk |
| 1/4 | c | Raisins |
| 1 | c | Sugar |
| 1 | ts | Cardamom seeds |
| 1/4 | c | Shredded blanched almonds |
| Rose water | ||
| 1/2 | c | Water |
INSTRUCTIONS
Recipe by: Somesh Rao From: Gerald Edgerton <jerrye@wizard.com> Date: Fri, 10 May 1996 12:33:54 -0700 1. Wash and drain the rice. 2. Soak in 1/2 c water for 1/2 hour. 3. Boil the rice in the same water till it is coated and water dries up. 4. Add the milk and simmer on low fire for 1 1/2 hours. 5. Scrape the sides and bottom and remove sticking and mash rice while stirring frequently. 6. When it is creamy add sugar and stir in well. 7. remove from fire and add crushed cardamom seeds, rose water and shredded almonds. 8. Serve hot or cold decorated with silver leaves (optional). [Silver leaves are VERY FINE, tasteless sheets of silver.] MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #79 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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