Indian rice pudding

 
                            INDIAN RICE PUDDING
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/3   c            Long grain rice
      1/4   c            Raisins
    1       t            Salt
      1/4   c            Unroasted pistachios
      1/4   ts           Powdered saffron
      1/4   c            Blanched almonds sliced and
                         -toasted
    2       c            Sugar
    1 1/4   c            Butter
      1/4   c            Unsalted cashews and toasted
    2                    Whole cardamon seeds shelled
                         Juice of one Lemon
    5                    Whole cloves
    1       c            Heavy cream, whipped
 
   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 Z@FYBITS.COM (Z
   PEGASUS) On   TUE, 27 JUN 1995 032842 GMT
  
 
 
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