Persian Rice Pudding

Posted by Olga at recipegoldmine.com 3/23/2002 9:16 pm

4 cups milk
1/2 cup raw white rice
1/4 teaspoon salt
1/4 cup granulated sugar
1 cup water
3 (2-inch) cinnamon sticks
1 tablespoon grated lemon rind
1/8 teaspoon ground nutmeg
2 whole cloves
1/2 teaspoon anise seed
2 teaspoons vanilla extract
1/4 cup finely sliced dried figs
3/4 cup creamed cottage cheese, beaten until almost
    smooth or blend in the blender or processor
2 tablespoons whipping cream
Few grains salt
1/4 teaspoon grated lemon rind
2 teaspoons granulated sugar

Scald milk in top of double boiler. Add rice, 1/4 teaspoon salt and 1/4 cup sugar. Cover; cook over gently boiling water 45 minutes, stirring occasionally. Uncover, and continue to cook about 30 minutes, until thickened. Remove from heat.

Put water, cinnamon sticks, 1 tablespoon lemon rind, nutmeg, cloves and anise seed in saucepan. simmer uncovered about 20 minutes or until reduced to 2 or 3 tablespoons of liquid. STRAIN; stir into rice and add vanilla extract and figs; mix thoroughly. COOL. Serve warm.

Just before serving, mix cottage cheese, whipping cream, few grains salt, 1/4 teaspoon grated lemon rind and 2 teaspoon sugar. fold into rice mixture.

6 to 8 servings.