|
Ingredients
|
Quantity
|
|
Basmati rice
|
1 cup
|
|
Water
|
1 ½ cups
|
|
Light cream or half-and half
|
2 quarts
|
|
Sugar
|
1 cup
|
|
Ground cardamom
|
½ tsp
|
|
Rose water - optional
|
2 tsp
|
|
Pistachio nuts – chopped
|
½ cup
|
Place rice in a bowl and add cold water to cover. Stir vigorously
with your fingertips, then drain off the water. Repeat this process several
times until the water runs almost clear.
In a medium-sized saucepan, combine the drained rice and 1 ½ cups
water. Bring to a boil over medium-high heat, reduce the heat to low, cover
tightly, and simmer until the water is absorbed, about 10 to 12 minutes.
In a large saucepan, combine the rice with the light cream or
half-and-half, sugar and cardamom. Bring to a boil over medium-high heat, then
reduce the heat to low, and simmer, uncovered, until the liquid is absorbed,
about 1 hour, stirring frequently to prevent the rice from sticking to the
bottom of the pot. Remove from the heat, transfer to a serving bowl, and cool
to room temperature, Stir in the rosewater and most of the pistachios,
reserving some for garnish.
Serve at room temperature or cover and chill.
