Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Rice |
| 1 pint | Milk |
| 4 ounces | Sugar |
| 4 ounces | Sultanas |
| Rose water or vanilla | |
| Pistachio nuts | |
| From The Cookbook of the United Nations, by Barbara | |
| United Nations Association of the U.S.A, 1967 | |
| per Leti Labell | |
| Fidonet COOKING echo |
Wash the rice and spread it out on a flat board to dry. When completely dry, crush to a third of the size of the grain. Boil the milk and allow it to thicken, stirring constantly. When it is reduced to three-quarters of the original quantity, add the rice and cook for a few minutes. Add sugar and sultanas, and cook until you have a thick custard (10 to 15 minutes). Remove from heat and flavor to taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve hot or cold.
Kraus