Ingredients:
1/4 lb Rice
1 pt Milk
4 oz Sugar
4 oz Sultanas
Rose water or vanilla
Pistachio nuts
from the cookbook of the
United Nati Ons, by barbara
united nations associatio
n of th e U. S.a, 1967
per leti labell
fidonet cooking echo
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.
1/4 lb Rice
1 pt Milk
4 oz Sugar
4 oz Sultanas
Rose water or vanilla
Pistachio nuts
from the cookbook of the
United Nati Ons, by barbara
united nations associatio
n of th e U. S.a, 1967
per leti labell
fidonet cooking echo
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.
