Shir-berinj (rice Pudding) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Rice,
1 pint: Milk,
4 ounce: Sugar,
4 ounce: Sultanas,
Rose water or vanilla,
Pistachio nuts,
Directions:
Wash the rice and spread it out on a flat board to dry. When
completely dry, crush to a third of the size of the grain. Boil the
milk and allow it to thicken, stirring constantly. When it is reduced
to three-quarters of the original quantity, add the rice and cook for
a few minutes. Add sugar and sultanas, and cook until you have a
thick custard (10 to 15 minutes). Remove from heat and flavor to
taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve
hot or cold.
From The Cookbook of the United Nations, by Barbara
Kraus
United Nations Association of the U.S.A, 1967
per Leti Labell
Fidonet COOKING echo
Source from luhu.jp
completely dry, crush to a third of the size of the grain. Boil the
milk and allow it to thicken, stirring constantly. When it is reduced
to three-quarters of the original quantity, add the rice and cook for
a few minutes. Add sugar and sultanas, and cook until you have a
thick custard (10 to 15 minutes). Remove from heat and flavor to
taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve
hot or cold.
From The Cookbook of the United Nations, by Barbara
Kraus
United Nations Association of the U.S.A, 1967
per Leti Labell
Fidonet COOKING echo
Source from luhu.jp