| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Dutch |
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Long-grain rice |
| 4 |
tb |
Butter |
| 2 |
tb |
Broken cashews |
| 2 |
tb |
Raisins |
| 2 |
c |
Milk |
| 1 |
c |
Water plus up to 1 cup more as needed |
| 1/2 |
cn |
(14 oz) sweetened condensed milk |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Ground cardamom |
| 1/4 |
ts |
Powdered saffron |
INSTRUCTIONS
Dry roast rice in a Dutch oven until golden brown. Set aside.
Melt butter in the same pan. Fry the cashews and raisins in the butter
until nuts are golden and the raisins are puffed. Add the roasted rice. Add
the 2 cups milk and 1 cup water. Bring to a boil. Lower heat, cover pan
partially and allow to simmer until the rice is overdone and soft. (Add up
to 1 more cup of water as necessary). Add the condensed milk and sugar to
the rice. Sprinkle the saffron and cardamom on top and serve warm.
Posted to MC-Recipe Digest V1 #362
Recipe by: Sivagami Natesan
From: Sherry Zeiss <zeiss@tab.com>
Date: Wed, 1 Jan 1997 13:20:07 -0600
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”