Take some of the cold milk and mix with the ground rice to a smooth cream. Bring the rest of the milk to the boil with sugar, stirring with a wooden spoon. Remove from heat and stir in creamed ground rice, then return pan to heat and stir constantly until mixture bolis and thickens. Boil, stirring for 3 minutes. Sprinkle over the cardamom, rose water or essence and half the pistachios, chopped. Stir well. Pour into individual dessert dishes. Decorate tops with remaining pistachios or almonds, slivered. Serve warm or chilled. Compiled by I. Chaudhary of Oz Posted to EAT-L Digest 10 November 96 Date: Tue, 12 Nov 1996 10:13:46 +1000 From: "I. Chaudhary"
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 4|
|Calories from Fat: 24 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 3.7mg||1 %|
|Sodium 20mg||1 %|
|Potassium 124mg||3 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 44.7g|
|Protein 3.5g||5 %|
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Calories per serving: 218
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