Persian Rice Pudding

Ingredients

• 4 cups milk
• 1/2 cup raw white rice
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup water
• 3 (2-inch) cinnamon sticks
• 1 tablespoon grated lemon rind
• 1/8 teaspoon ground nutmeg
• 2 whole cloves
• 1/2 teaspoon anise seed
• 2 teaspoons vanilla extract
• 1/4 cup finely sliced dried figs
• 3/4 cup creamed cottage cheese, beaten until almost smooth or blend in the blender or processor
• 2 tablespoons whipping cream
• Few grains salt
• 1/4 teaspoon grated lemon rind
• 2 teaspoons granulated sugar

Instructions

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.