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“Gandhara made good almond sweet rice. He would toast the almonds in the oven with butter until the inside of the almonds were slightly brown.” — Ram Prasad das |
1 gallon milk 1 cup sugar 1 cup rice
Bring milk to a boil. Make sure the milk doesn’t burn. When the condensation on the outside of the pot is gone, you’ll need to stir the milk constantly until it comes to a boil. Make sure milk doesn’t boil over (by turning down the heat or by adding the rice).
Add rice and stir gently to make sure the rice doesn’t stick to the bottom. When the milk returns to a boil, turn the heat down slightly. Cook for 30 minutes or longer (milk should be boiling gently), stirring occasionally, until sweet rice reaches desired thickness. Add sugar.
Serve chilled.
Gandhara made good almond sweet rice. He would toast the almonds in the oven with butter until the inside of the almonds were slightly brown. Then he would blend up the almonds with milk and add them to the sweet rice with vanilla. Because you’re adding almonds, you can add a little more milk.
Another variation is to add a small amount of ground cardamom and a bay leaf or two to the milk. At the end add a touch of rose© CHAKRA 19-Feb-2000
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