Title: Indian Rice Pudding
Categories: Dessert
Yield: 12 Servings
| 2 1/3 | c | Long grain rice |
| 1/4 | c | Raisins |
| 1 | ts | Salt |
| 1/4 | c | Unroasted pistachios |
| 1/4 | ts | Powdered saffron |
| 1/4 | c | Blanched almonds sliced and toasted |
| 2 | c | Sugar |
| 1 1/4 | c | Butter |
| 1/4 | c | Unsalted cashews and toasted |
| 2 | | Whole cardamon seeds shelled |
| | | Juice of one Lemon |
| 5 | | Whole cloves |
| 1 | c | Heavy cream, whipped |
Cook rice in 6 cups of boiling water with salt and saffron until half done,
about 10 minutes. Drain. Boil the sugar with 3-3/4 cups water for one
minute, stirring until sugar is dissolved. Heat butter in bottom of heavy 4
quart Dutch oven or kettle. Add the cardomen and cloves and cook over low
heat 10 minutes. Add all but 1/2 cup of syrup; boil one minute. Add rice
to mixture, and cook stirring gently until the butter is absorbed, about 10
minutes. Add lemon juice, raisins, nuts. Cook over fairly high heat 5
minutes. Lower heat; cook until rice is tender, stirring when necessary.
If the rice is not quite tender when the syrup has been absorbed, add the
remaining syrup and cook over low heat until the rice is dry and soft.
Remove the mixture from the heat and let stand, covered 10 minutes. Serve
warm with whipped cream. Serves 12.