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