1 1/2 oz (40 g) brown short grain rice
1 1/2 oz (40 g) white short grain or pudding rice
1 oz (25 g) flaked almonds
2 oz (50 g) dried dates, chopped
1 1/4 pints (750 ml) fresh skimmed milk
1/4 tsp (1.25 ml) ground cardamom
1 tbsp honey
1/2 oz (15 g) butter
1 1/2 oz (40 g) white short grain or pudding rice
1 oz (25 g) flaked almonds
2 oz (50 g) dried dates, chopped
1 1/4 pints (750 ml) fresh skimmed milk
1/4 tsp (1.25 ml) ground cardamom
1 tbsp honey
1/2 oz (15 g) butter
method
1. Mix together the rice, almonds and dates and place in a lightly greased 2 pint/l litre ovenproof dish.
2. Bring the milk, cardamom and honey to the boil, stirring occasionally.
3. Pour into the dish, dot with butter and bake at Mark 5 (190°C) 375°F for 1 hour until golden.
4. Then cover and cook for a further 20 minutes.
2. Bring the milk, cardamom and honey to the boil, stirring occasionally.
3. Pour into the dish, dot with butter and bake at Mark 5 (190°C) 375°F for 1 hour until golden.
4. Then cover and cook for a further 20 minutes.
serving amount
serves 4
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