| persian Rice Pudding posted By Olga At Recipegoldmine.com 3/23/2002 9:16 Pm 4 Cups Milk
1/2 Cup Raw White Rice
1/4 Teaspoon Salt
1/4 Cup Granulated Sugar
1 Cup Water
3 (2-inch) Cinnamon Sticks
1 Tablespoon Grated Lemon Rind
1/8 Teaspoon Ground Nutmeg
2 Whole Cloves
1/2 Teaspoon Anise Seed
2 Teaspoons Vanilla Extract
1/4 Cup Finely Sliced Dried Figs
3/4 Cup Creamed Cottage Cheese, Beaten Until Almost
Smooth Or Blend In The Blender Or Processor
2 Tablespoons Whipping Cream
few Grains Salt
1/4 Teaspoon Grated Lemon Rind
2 Teaspoons Granulated Sugar scald Milk In Top Of Double Boiler. Add Rice, 1/4 Teaspoon Salt And 1/4 Cup Sugar. Cover; Cook Over Gently Boiling Water 45 Minutes, Stirring Occasionally. Uncover, And Continue To Cook About 30 Minutes, Until Thickened. Remove From Heat. put Water, Cinnamon Sticks, 1 Tablespoon Lemon Rind, Nutmeg, Cloves And Anise Seed In Saucepan. Simmer Uncovered About 20 Minutes Or Until Reduced To 2 Or 3 Tablespoons Of Liquid. Strain; Stir Into Rice And Add Vanilla Extract And Figs; Mix Thoroughly. Cool. Serve Warm. just Before Serving, Mix Cottage Cheese, Whipping Cream, Few Grains Salt, 1/4 Teaspoon Grated Lemon Rind And 2 Teaspoon Sugar. Fold Into Rice Mixture. 6 To 8 Servings. |
