Recipe - Chilled Banana And Pistachio Rice Pudding

1 cup Longgrain basmati rice;
(preferably sweet*)
One half cup Shelled natural pistachios
1 tablespoon Unsalted butter
1 teaspoon Ground cardamom
One fourth teaspoon Cinnamon
One fourth teaspoon Freshly grated nutmeg
Three fourths cup Sugar
3 cup Whole milk
2 cup Heavy cream
2 Bananas; cut into 1/4inch
dice

GARNISH
About One fourth cup shelled
natural pistachios

MELON COMPOTE
1 One half cup Sugar
One half cup Water
One fourth cup Fresh lime juice
1 1inch piece gingerroot;
peeled and grated
1 One half teaspoon Ground cumin
Freshly ground black pepper
to taste
2 cup 3/4inch watermelon balls;
(from about a 3pound
piece, seeded)
2 cup 3/4inch honeydew melon
balls; (from about a
3pound piece, seeded)
2 cup 3/4inch cantaloupe balls;
(from about a 3pound
piece, seeded)

*available at East Indian markets

In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve.
Rinse rice under cold water and drain.

In a small saucepan blanch pistachios in boiling water 3 minutes and drain
in a sieve. Rinse pistachios under cold water and pat dry. Rub off
pistachio skins and chop pistachios coarse.

In a heavy 1quart saucepan melt butter over low heat and cook cardamom,
cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream
and simmer gently, uncovered, stirring occasionally, until rice is tender,
about 18 to 20 minutes.

Cool pudding and transfer to a serving dish. Stir in pistachios and
bananas. Chill pudding, covered, at least until cold, about 4 hours, and

up to 2 days.

Garnish pudding with pistachios and serve with compote.

MELON COMPOTE:

Ginger, cumin, and black pepper add an exotic touch to this refreshing and
colorful threemelon dessert.

Can be prepared in 45 minutes or less.

In a 1quart saucepan bring sugar and water to a boil, stirring until sugar
is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice,
gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon
balls and syrup. Chill compote, covered, at least until cold, about 2
hours, and up to 3 days.

Serves 6.

Gourmet August 1996

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 26, 1998