Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 tb Long-grain rice
- 9 Cardamon pods; slightly
- 3 tb Sugar; or to taste
- 1 tb Slivered pistachios
- 1 tb Slivered blanched almonds
- 2 qt Milk
Preparation
Combine the milk, rice, and cardamon in a wide, heavy-bottomed pot. Bring to a boil, then lower heat to medium so mixture does not boil over. Cook, stirring now and then, until milk is reduced to 4 cups. This may take an hour or more, depending on you pot. Turn off heat. Remove cardamon pods and discard. Add sugar and most of the nuts. (Save some for garnishing.) Mix well. Leave to cool. Cover and refridgerate. Sprinkle nuts over the top before serving. (May be served in individual custard bowls or in one shallow bowl). Serves four. Source: Madhur Jaffreys Spice Kitchen ODILE@UCLINK2.BERKELEY.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
