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SWEET RICE III
•
1/4 cup white or Basmati rice
• 1 1/2 cup sugar
• 1/2 gallon milk
• 15 whole cardamom pods (opt)
Cook all the rice with 1 cup of milk for about 20 minutes until soft. Then add the cardamom pods. Gradually, over a period of 2 hours, add the remaining amount of milk, stirring occasionally with a wooden spoon. The sweet rice should be thin, and the consistency like fresh cream: the color should be whitish. Before you remove the sweet rice from the fire, add the sugar and stir until the sugar is completely absorbed. If cardamom is used, remove them before the sweet rice cools. Place the sweet rice in the refrigerator and offer when very cold. If you have the time, you can cook the sweet rice all day, adding more and more milk. Do not cook the sweet rice in an aluminum pot.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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