India khir (rice pudding with almonds)

Yield: 6 servings

Measure Ingredient
½ teaspoon Salt
¼ cup Uncooked rice
2 cups Boiling water
1 quart Milk
1 tablespoon Butter or margarine
3 tablespoons Sugar
3 tablespoons Chopped almonds
2 tablespoons Fresh coconut, grated
⅓ cup Raisins

Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is almost dry.

Place rice in well greased 2-quart casserole. Add milk, butter, and sugar.

Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally.

In the last 10 minutes of cooking, add almonds, coconut, and raisins.

Garnish with coconut, if desired. Serve either hot or cold from casserole.

Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers Research Institute Evanston, Illinois Copyright 1959.

Similar recipes