India khir (rice pudding with almonds)
6 servings
Ingredients
| Quantity | 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 |
Directions
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.