67 g Dry rice
565 g Canned jackfruit (20 oz);
-reserve syrup
354 ml Evaporated milk (12 oz)
60 g Walnuts; chopped
1 ts Cardamom
Wash rice well and pick it over to remove any impurities. Cover the
rice with water and leave overnight to soak. The next day, strain
half the water away and blend rice with the remaining water and the
jackfruit. If necessary, add a little of the reserved syrup for
easier blending.
Put the evaporated milk and syrup in a large saucepan and bring to a
boil. Then add the rice mixture and continue to boil gently until the
mixture begins to thicken.
Add cardamom and chopped walnuts to the milk. Cover the saucepan amd
cook for 30 minutes on the lowest heat. Spoon the mixture into
individual serving bowls. Allow to cool and put in a refrigerator to
chill.
