1.2 litre (2 pt) milk
90 g (3 1/2 oz) basmati rice, washed
30 g (2 tbsp) sugar
15 g (1 tbsp) raisins
2.5 g (1/2 tsp) ground cardamom seeds
25 g (1 1/2 tbsp) pistachio nuts, skinned and chopped
90 g (3 1/2 oz) basmati rice, washed
30 g (2 tbsp) sugar
15 g (1 tbsp) raisins
2.5 g (1/2 tsp) ground cardamom seeds
25 g (1 1/2 tbsp) pistachio nuts, skinned and chopped
method
1. Bring the milk to the boil in a large pan, stirring continuously.
2. Lower the heat and simmer for 20 minutes.
3. Add the rice and sugar and continue simmering for another 35 - 40 minutes until the mixture has thickened and reduced to 600 ml (1 pt).
4. During the cooking time stir occasionally to stop the milk sticking to the bottom of the pan.
5. Add the raisins and cardamoms and, stirring constantly, cook for a further 3 - 4 minutes.
6. Serve hot or cold, garnished with the nuts.
2. Lower the heat and simmer for 20 minutes.
3. Add the rice and sugar and continue simmering for another 35 - 40 minutes until the mixture has thickened and reduced to 600 ml (1 pt).
4. During the cooking time stir occasionally to stop the milk sticking to the bottom of the pan.
5. Add the raisins and cardamoms and, stirring constantly, cook for a further 3 - 4 minutes.
6. Serve hot or cold, garnished with the nuts.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
