* 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.