1/2 cup short grain rice
1/4 cups sugar
tablespoons almonds, blanced and slivered
1/4 teaspoon cardamom, ground
1/4 teaspoon nutmeg, freshly grated
tablespoon rose water
Wash the short grain rice and boil for
about 5 minutes in water before draining well. Use a large saucepan and
bring the milk to the boil with the cardamoms. Add the rice and simmer,
stirring for 1 hour or until the rice is soft amd milk thickens. As the
milk thickens, it will be necessary to stir more frequently with a
wooden spatula. Scrape the bottom and sides of the pan to ensure that
the thickened milk does not burn. Add the almonds and sugar. Continue
cooking it it has the consistency of a porridge. Remove from heat and
pick out the cardamom pods. If you prefer a more intensifying flavor,
add a little more ground cardamom. When half cool, stir in the rose
Rice pudding can be serve warm or chilled.
Use either a large bowl or individual attractive dishes to serve.
Sprinkle the surface with a little grated nutmag.