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Ingredientes
- 1 c. Long-grain basmati rice, (preferably sweet*)
- 1/2 c. Shelled natural pistachios
- 1 Tbsp. Unsalted butter
- 1 tsp Grnd cardamom
- 1/4 tsp Cinnamon
- 1/4 tsp Freshly grated nutmeg
- 3/4 c. Sugar
- 3 c. Whole lowfat milk
- 2 c. Heavy cream
- 2 x Bananas, cut into 1/4-inch dice About 1/4 c. shelled natural pistachios
- 1 1/2 c. Sugar
- 1/2 c. Water
- 1/4 c. Fresh lime juice
- 1 x 1-inch piece gingerroot, peeled and grated
- 1 1/2 tsp Grnd cumin Freshly grnd black pepper to taste
- 2 c. 3/4-inch watermelon balls, (from about a 3-lb. piece, seeded)
- 2 c. 3/4-inch honeydew melon balls, (from about a 3-lb. piece, seeded)
- 2 c. 3/4-inch cantaloupe balls, (from about a 3-lb. piece, seeded)
Direcciones
- *Available at East Indian markets
- In a bowl soak rice in cool water to cover 30 min and drain in a sieve.
- Rinse rice under cool water and drain.
- In a small saucepan blanch pistachios in boiling water 3 min and drain in a sieve. Rinse pistachios under cool water and pat dry. Rub off pistachio skins and chop pistachios coarse.
- In a heavy 1-qt saucepan heat butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add in rice, lowfat milk, and cream and simmer gently, uncovered, stirring occasionally, till rice is tender, about 18 to 20 min.
- Cold pudding and transfer to a serving dish. Stir in pistachios and bananas. Refrigeratepudding, covered, at least till cool, about 4 hrs, and up to 2 days.
- Garnish pudding with pistachios and serve with compote.
- MELON COMPOTE:Ginger, cumin, and black pepper add in an exotic touch to this refreshing and colorful three-melon dessert.
- In a 1-qt saucepan bring sugar and water to a boil, stirring till sugar is dissolved, and simmer 2 min. Cold syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Refrigeratecompote, covered, at least till cool, about 2 hrs, and up to 3 days.
- Serves 6.
