Chilled banana and pistachio rice pudding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Long-grain basmati rice; (preferably sweet*) |
| ½ | cup | Shelled natural pistachios |
| 1 | tablespoon | Unsalted butter |
| 1 | teaspoon | Ground cardamom |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Freshly grated nutmeg |
| ¾ | cup | Sugar |
| 3 | cups | Whole milk |
| 2 | cups | Heavy cream |
| 2 | Bananas; cut into 1/4-inch dice | |
| About 1/4 cup shelled natural pistachios | ||
| 1½ | cup | Sugar |
| ½ | cup | Water |
| ¼ | cup | Fresh lime juice |
| 1 | 1-inch piece gingerroot; peeled and grated | |
| 1½ | teaspoon | Ground cumin |
| Freshly ground black pepper to taste | ||
| 2 | cups | 3/4-inch watermelon balls; (from about a 3-pound piece, seeded) |
| 2 | cups | 3/4-inch honeydew melon balls; (from about a 3-pound piece, seeded) |
| 2 | cups | 3/4-inch cantaloupe balls; (from about a 3-pound piece, seeded) |
Directions
GARNISH
MELON COMPOTE
*available at East Indian markets In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve.
Rinse rice under cold water and drain.
In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.
In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.
Garnish pudding with pistachios and serve with compote.
MELON COMPOTE:
Ginger, cumin, and black pepper add an exotic touch to this refreshing and colorful three-melon dessert.
Can be prepared in 45 minutes or less.
In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.
Serves 6.
Gourmet August 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998