India Khir (Rice Pudding With Almonds)
desserts, indian
1/2 teaspoon salt
1/4 cup uncooked rice
2 cup boiling water
1 quart milk
1 tablespoon butter or margarine
3 tablespoon sugar
3 tablespoon chopped almonds
2 tablespoon fresh coconut, grated
1/3 cup raisins
Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is almost dry.
Place rice in well greased 2-quart casserole. Add milk, butter, and sugar.
Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally.
In the last 10 minutes of cooking, add almonds, coconut, and raisins.
Garnish with coconut, if desired. Serve either hot or cold from casserole.
Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers Research Institute Evanston, Illinois Copyright 1959.
Yield: 6 servings