ROSE-ACCENTED RICE PUDDING
"This pudding is delicious served warm or chilled."
1/4 cup basmati, jasmine or other long-grain white rice, uncooked
1 quart whole or low-fat milk
1/2 cup sugar
2 tablespoons chopped pistachios
1 tablespoon chopped dates (optional)
1/8 teaspoon rose essence or 1/2 teaspoon rose water*
Wash the rice in several changes of water; drain well. Combine rice and milk in a Dutch oven. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to medium and cook uncovered, stirring occasionally, until the rice is tender, about 15 minutes.
Stir in the sugar, pistachios and optional dates. Continue to simmer, stirring occasionally, until the pudding is thick and reduced by half, 20 to 25 minutes. Remove from heat and stir in the rose essence or rose water.
Serve warm or chilled, in stemmed glasses.
Keeps well for up to 5 days in a covered container in the refrigerator.
*Available in Middle Eastern, specialty and Indian markets.
Makes 4 servings
Source: Laxmi Hiremath in The San Francisco Chronicle, June 24, 1998 |