2 oz Rice
1 Cinnamon stick (2")
4 Cloves
4 c Milk
4 oz Soft brown sugar
4 Cardamoms
2 oz Raisins
1 oz Almonds; chopped
2 dr Kewra or rose water; up to 3
This is one dish where you do not have to worry about the quality of
the rice used. This is because the rice is cooked and cooked until it
breaks down into a thick, creamy sauce. An aromatic flavor is
obtained by using kewra water, an extract of a cactus plant, and a
few drops of it give a scented aroma to any sweet dish. As a
substitute, if you cannot get ahold of kewra water use rose water in
similar quantities.
Wash the rice well and pick it over to remove any impurities. Put
into a saucepan and pour in enough water to cover the rice. Bring to
the boil and add the cinnamon and cloves. Continue to boil for 20
minutes until the rice is fully soft, then pour off the water and add
the milk and bring to the boil once again.
Stir in the sugar. Remove the outer husk from the cardamomns and add
the cardamom seeds to the saucepan. Continue to boil gently, stirring
the milk to stop the rice sticking to the bottom of the saucepan.
When the mixture begins to become thick (this should take about 45
minutes) add the raisins and chopped almonds. Cover the saucepan and
simmer on a very low heat for a further 30 minutes. Shake in a few
drops of kewra water or rose water and pour into small serving
dishes. Allow to cool and then chill in a refrigerator before serving.
