Indian rice blancmange

4 Servings

Ingredients

Quantity Ingredient
3 cups Milk
3 tablespoons Ground rice
3 tablespoons Sugar
½ teaspoon Ground cardamom
1 tablespoon Rose water or 2-3 drops rose
Essence
2 tablespoons Blanched pistachios or
Almonds

Directions

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

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Aug 6, 1997

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