Rose-Accented Rice Pudding

* Exported from MasterCook *

Rose-Accented Rice Pudding

Recipe By :Laxmi Hiremath
Serving Size : 4 Preparation Time :0:00
Categories : Information Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup long-grain white rice -- preferably
basmati or jasmine
1 quart 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 essence.
Serve warm or chilled, in stemmed glasses. Keeps well for up to 5 days in a
covered container in the refrigerator. Serves 4.
PER SERVING: 320 calories, 10 g protein, 49 g carbohydrate, 10 g fat (5 g
saturated), 33 mg cholesterol, 122 mg sodium, 1 g fiber.

Cuisine:
"Indian"
Source:
"The Fabled Rices Of India: Traditional rice dishes"
Copyright:
"1998-Jun San Francisco Chronicle"

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NOTES : This pudding is delicious served warm or chilled.