SIMILAR TO RICE PUDDING
- 2 \ pints of milk {preferably Jersey milk) I teacupful (2J oz.) rice
- 1 teacupful (7 oz,) sugar
- 2 dozen almonds
- I tablespoonful sultanas I teaspoonful crushed cardamom seeds or grated nutmeg
- I tablespoonful rosewater
FOR 5 OR 6 PEOPLE. Pour the milk into a large, thick aluminum saucepan, and bring to the boil. Then add the well-washed rice, mix with a large spoon, and keep boiling on medium heat for an hour, stirring frequently and scraping from sides and the bottom to prevent sticking. Then add sugar, well-washed sultanas, blanched and thinly-sliced almonds, and the crushed cardamom seeds or grated nutmeg. At this stage, the Khiri may be put in a moderate oven for about 30 minutes to become brown on the top; but in India, after adding the sugar, sultanas, etc., we keep boiling gently until the right consistency is obtained. This does not take more than 15 minutes. Then the air is transferred into a dish, and when slightly cold the rose- water is mixed in it.
RICE PUDDING FOR YOUR SMALL FAMILY
FOR 4 OR 5 PEOPLE. Using a heavy aluminium saucepan, fry the semolina gently in the butter-fat for about 7 minutes, stirring all the time. When the butter-fat separates from the semolina it is ready. Pour the milk on it and stir quickly; add sugar and the well-washed sultanas. Keep stirring until the pudding thickens. Add the cardamom seeds or the nutmeg, cover the pudding and allow to simmer for 15-20 minutes, stirring occasionally. Instead of letting it simmer, the pudding can be transferred into a pyrex dish without the lid, and put in the oven at Regulo 6 for 20-30 minutes to get browned on the top.
This pudding is easily digested, and it is very tasty. It is usually served hot, though some people may prefer it cold.
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