Title: Indian-Style Creamed Rice
Categories: Dessert
Yield: 4 Servings

1	l	Milk (4 cups)
1/4	c	Caster sugar (55g)
1/2	ts	Cardamom, ground
2/3	c	Rice,short-grain (130g)
1/4	c	Raisins, chopped (40g)
2	tb	Slivered almonds, toasted
2	tb	Flaked coconut, toasted

1. Combine milk, sugar and cardamom in large heavy-based pan, stir over heat until sugar is dissolved; bring to boil. 2. Add rice and raisins to pan, simmer, uncovered, about 45 minutes or until rice is tender and mixture thick, stirring occassionally 3. Serve warm, topped with nuts and coconut. Serves 4.

Not suitable to freeze. Suitable to microwave

tip : Substitute ground cinnamom for ground cardamom if desired

Each serving contains : 1710kj (409 calories) 14g fat (5g monounsaturated, 1g polyunsaturated, 8g saturated) 2g fibre

Source : Australian Womens Weekly - June 1996

Shared : by Mandy Carbery on 19th June 1996

previous

next