INGREDIENTS

INSTRUCTIONS

Combine themilk, rice, and cardamom pods in a heavy-bottomed pot. Bring to
a boil.  Lower the heat and reduce the milk until you have 2 cups.* This
may take 1-1 1/4 hours. Turn off heat. Remove cardamom pods and discard.
Add sugar and nuts,  Mix well and leave to cool. Mix again and pour into a
serving bowl. Decorate with a few more slivered pistachios on top. Cover
bowl with light plastic wrap. Refrigerate. Serve cold.
*Note:  How to boil milk down 1 Use a very heavy-bottomed pot. Cast iron or
aluminium covered with porcelain. 2 Since the process is slow and tedious
bring a chair and book to stove. 3 Bring the milk to an "almost" boil.
Watch it.  If you let it boil over you will have a big mess to clean. As
soon as it seems that the milk will start to boil and rise, turn heat sown
to medium low. 4 Adjust heat so that milk is always bubblingm but will not
boil over. 5 Once the milk has begun its slow boil, settle down with your
book.  Stir milk every few minutes. 6 If a creamy crust forms on top, just
stir it into the milk.  It will taste fine when cold.
Source:Madhur Jaffrey's "An Invitation to Indian Cooking" (Vintage)
Formatted by Lisa Crawford, Easter 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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