This recipe calls for the use of powdered rice but in my view it is
best to start off with whole grain rice and grind it up yourself.
Therefore this recipe uses the techniques of soaking the rice
overnight, then forming a rice paste as the basis for the dish. The
flavour is very similar to an aromatic blancmange.
Wash rice well and pick it over to remove any impurities. Cover the
rice with water and leave overnight to soak. The next day, strain
half the water away and grind rice with the remaining water. This is
best done in a liquidiser (blender?).
Put the milk and sugar into a large saucepan and bring to the boil,
stirring to dissolve the sugar. Then add the rice mixture and
continue to boil gently until the mixture begins to thicken.
Chop the pistachios and almonds and add them to the milk. The almonds
and pistachios should not be chopped too finely. Cover the saucepan
and cook for 30 minutes on a very low heat. Shake in the kewra water
and pour the mixture into individual serving bowls. Allow to cool and
put into a refrigerator to chill.
Recipe by Indian Cooking by Khalid Aziz, 1983
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