Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Rice |
| 1 pint | Milk |
| 4 ounces | Sugar |
| 4 ounces | Sultanas |
| \N \N | Rose water or vanilla |
| \N \N | Pistachio nuts |
| \N \N | From The Cookbook of the United Nations, by Barbara |
| \N \N | United Nations Association of the U.S.A, 1967 |
| \N \N | per Leti Labell |
| \N \N | 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