Rice Pudding

(The other recipe has instead of the rose water “Kewra water”, an essence of the screw tree Pandanus Odoratissimus, which is very popular among Hindus in India as a spice for sweets, but may be difficult to get in Germany).

Rinse long grain rice and make 5 min in water. Drain and drain well.

Boil milk with all the cardamom in a large saucepan and add long grain rice. Simmer on low heat for about 1 hour, stirring occasionally, until the long grain rice is quite soft and the milk is quite thick. When the milk begins to thicken, stir more frequently with a wooden spoon, scraping everything together occasionally from the sides and bottom of the pot.

Add the sugar and almond kernels and continue cooking until the long grain rice has the consistency of oatmeal.

Remove the whole cardamoms, adding the ground cardamom if desired. When the long grain rice is half cooled, fold in rose water or essence and sprinkle with nutmeg. Serve warm or cooled to the table.

by Charmaine Solomon **

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