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Persian Rice Pudding

Recipe Ingredients

Method

  1. Scald milk in top of double boiler. Add rice, 1/4 teaspoon salt and 1/4 cup sugar. Cover; cook over gently boiling water 45 minutes, stirring occasionally. Uncover, and continue to cook about 30 minutes, until thickened. Remove from heat.
  2. Put water, cinnamon sticks, 1 tablespoon lemon rind, nutmeg, cloves and anise seed in saucepan. simmer uncovered about 20 minutes or until reduced to 2 or 3 tablespoons of liquid. Strain; stir into rice and add vanilla extract and figs; mix thoroughly. Cool.
  3. Serve warm.
  4. Just before serving, mix cottage cheese, whipping cream, few grains salt, 1/4 teaspoon grated lemon rind and 2 teaspoon sugar. Fold into rice mixture.

6 to 8 servings.

Posted by Olga at Recipe Goldmine 3/23/2002 9:16 pm.


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