Tuesday, June 28, 2011

Pistachio And Raisin Rice Pudding.....Maria Is At It Again


When we were kids we loved rice pudding, now a few years later we still like rice pudding.  Here how Maria prepares it.






You will need:


Serves 5 - 6
- 4 Tbsp. rice.
-  1 cup water.
-  4 cups milk.
-  2 Tbsp. corn flour dissolved in 4 Tbsp. water.
-  ½ cup caster sugar.
-  ½ cup Aegina pistachio nuts roughly chopped. Keep a few to sprinkle on top of the serving bowls.

File:Pistachio macro whitebackground NS.jpg
A Type Of Pistachio
Courtesy Of Wikipedia
On Googl
-  ¼ cup raisins soaked in hot water to swell.

File:Pasas.JPG
Raisins
Courtesy Of Wikipedia
On Google


-  ½ tsp. vanilla extract.
-  Powdered cinnamon.
Method:
-  Boil rice for 15 minutes covered.
-  Add cold milk to the cooked rice, and simmer for ½ hour stirring frequently with a wooden spoon to break the boiling over of the milk and the crust being formed.
-  Add the corn flour, stir and mix.
-  Add sugar (sugar is added after the milk so that the rice remains soft).
-  Continue simmering for further 15 minutes stirring frequently.
-  Turn off heat, add the vanilla, and pistachios mix well.
-  Use a laddle to fill  the 5 -  6  serving bowls.
-  Top with a thin sprinkle of cinnamon powder and pistachio nuts.
-  Let cool, then refrigerate.
Enjoy!!
Stelio


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