INGREDIENTS

INSTRUCTIONS

Wash the rice and spread it out on a flat board to dry. When
completely dry, crush to a third of the size of the grain. Boil the
milk and allow it to thicken, stirring constantly. When it is reduced
to three-quarters of the original quantity, add the rice and cook for
a few minutes. Add sugar and sultanas, and cook until you have a  thick
custard (10 to 15 minutes). Remove from heat and flavor to  taste with
rose water or vanilla. Sprinkle with pistachio nuts. Serve  hot or
cold.  From The Cookbook of the United Nations, by Barbara Kraus United
Nations Association of the U.S.A, 1967 per Leti Labell Fidonet  COOKING
echo  Per serving: 288 Calories (kcal); 4g Total Fat; (13% calories
from  fat); 6g Protein; 57g Carbohydrate; 17mg Cholesterol; 61mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 1/2 Fat; 2 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 175
Calories From Fat: 17
Total Fat: 2.4g
Cholesterol: 9.8mg
Sodium: 59.6mg
Potassium: 373.9mg
Carbohydrates: 46.1g
Fiber: 0g
Sugar: 34.5g
Protein: 4g