Yellow Rice Pudding

[Guest guest]

A celebration is coming! Announcement will be made in a day or two.

In the meantime, let me celebrate our new Goddess of the Week by

sharing a good rice recipe. I encourage anyone else who has

good "Shakta recipes" to freely contribute I'll bet Djibouti has a

few!). We're thinking of adding a "Shakta Recipes" feature to the

homepage -- perhaps as part of a salute to Annapurna.

 

Keep the ideas flowing! And bon appetit!

 

YELLOW RICE PUDDING

 

Cooking time, 1-1/4 hours

Chilling time, 3+ hours

 

1-1/2 cups uncooked rice

12 cups water

6 cups sugar

6 tbsp. sweet butter

1/2 cup blanched and slivered almonds

3/4 cup golden raisins (optional)

1/4 tsp. saffron dissolved in 2 tbsp. water

1-1/2 tsp. cardamom

4 tbsp. (1/4 cup) rosewater

Garnish

2 tsp. cinnamon

1 tbsp. blanched and slivered almonds

1 tbsp. blanched and slivered pistachios

 

Rinse the rice several times under cold running water. Pour 12 cups

of water into a large pot, add the rice and bring to a boil, skimming

off any foam that rises to the surface. Lower the heat to medium and

cook for 30 minutes, until the rice is very soft. Check the pot

occasionally, adding more water if needed.

 

Stir in the sugar and cook for another 20 minutes, stirring as needed

to keep the mixture from sticking to the bottom of the pot. Add the

butter, almonds, raisins (if desired), saffron, cardamom and

rosewater, stir well, cover the pot and continue to cook for 20

minutes more, until the mixture has thickened into a pudding.

 

Turn the pudding into a large serving dish and garnish with the

cinnamon, almonds and pistachios. Chill for several hours before

serving.

 

Aum Maatangyai Namahe