Indian Rice Pudding Recipe

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Indian Rice Pudding Recipe

 

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Indian Rice Pudding

 

Ingredients

2 1/3 cup long grain rice
1/4 cup raisins
1 tsp salt
1/4 cup unroasted pistachios
1/4 tsp powdered saffron
1/4 cup blanched almonds sliced and toasted
2 cup sugar
1 1/4 cup butter
1/4 cup unsalted cashews and toasted
2 whole cardamon seeds shelled
1 juice of one lemon
5 whole cloves
1 cup heavy cream, whipped



 

Preparation

Cook rice in 6 cups of boiling water with salt and saffron until half
done, about 10 minutes. Drain. Boil the sugar with 3-3/4 cups water
for one minute, stirring until sugar is dissolved. Heat butter in
bottom of heavy 4 quart Dutch oven or kettle. Add the cardomen and
cloves and cook over low heat 10 minutes. Add all but 1/2 cup of
syrup; boil one minute. Add rice to mixture, and cook stirring gently
until the butter is absorbed, about 10 minutes. Add lemon juice,
raisins, nuts. Cook over fairly high heat 5 minutes. Lower heat;
cook until rice is tender, stirring when necessary. If the rice is
not quite tender when the syrup has been absorbed, add the remaining
syrup and cook over low heat until the rice is dry and soft. Remove
the mixture from the heat and let stand, covered 10 minutes. Serve
warm with whipped cream. Serves 12. Submitted By [email protected] (Z
PEGASUS) On TUE, 27 JUN 1995 032842 GMT

 

 

Servings: 12

 

 

 

 


 

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