Recipe - Indian Rice Blancmange

3 cup Milk
3 tablespoon Ground rice
3 tablespoon Sugar
One half teaspoon Ground cardamom
1 tablespoon Rose water or 23 drops rose
Essence
2 tablespoon Blanched pistachios or
Almonds

Take some of the cold milk and mix with the ground rice to a smooth cream.
Bring the rest of the milk to the boil with sugar, stirring with a wooden
spoon. Remove from heat and stir in creamed ground rice, then return pan to
heat and stir constantly until mixture bolis and thickens. Boil, stirring
for 3 minutes. Sprinkle over the cardamom, rose water or essence and half
the pistachios, chopped. Stir well. Pour into individual dessert dishes.
Decorate tops with remaining pistachios or almonds, slivered. Serve warm or
chilled.

Compiled by I. Chaudhary

Posted to TNT Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
imranc@onthenet.com.au on Aug 6, 1997