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| 250 g (8 oz) pudding rice
500 g (1 Ib) sugar 1 litre (2 pints) milk 1/2 teaspoon ground cardamom 2 dessertspoons rosewater pistachio and almond silvers |
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Wash the rice and soak in water covering
2 1/2 cm (1 in) above rice level for half an hour. Bring to the boil
and cook until soft, then add sugar, milk, cardamom and rosewater. Continue
cooking until the liquid has been absorbed. Stirring is required from time
to time and being careful it doesn't stick, especially towards the end.
When it becomes thick and creamy, pour into a bowl and leave it to cool.
Serve well chilled and garnished with pistachio and almond slivers
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