Recipe - Indian Rice Pudding

2 1/3 cup Long grain rice
One fourth cup Raisins
1 teaspoon Salt
One fourth cup Unroasted pistachios
One fourth teaspoon Powdered saffron
One fourth cup Blanched almonds cut or sliced up and
toasted
2 cup Sugar
1 One fourth cup Butter
One fourth cup Unsalted cashews and toasted
2 Whole cardamon seeds shelled
Juice of one Lemon
5 Whole cloves
1 cup 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 3Three fourths 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 One half 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. Submitted By Z@FYBITS.COM (Z PEGASUS)
On TUE, 27 JUN 1995 032842 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini