Basmati Rice Pudding with Candied GingerContributed by: Roy Pingo, cookbook author & chef
Directions
If using a double-boiler, select one which has at lest a 2-quart top compartment. Add water in bottom part just below top compartment; water should not touch bottom of top unit. Place rice, milk and salt in top unit. Bring water to a boil; reduce heat so that water simmers slowly. Steam rice mixture, covered, for about 45 minutes, or until rice is tender. Some milk may not be absorbed, but it will be later on as pudding cools. Replenish water in bottom part if necessary. If using a saucepan for making pudding, place rice, milk and salt in a heavy saucepan of at least 2-quart capacity.
Using very low heat, cook covered rice until tender. Occasionally stir so rice does not stick to pan. All milk may not be absorbed; it will be later as pudding cools. When rice has cooked, stir in balance of ingredients. Let pudding cool; chill until ready to serve. Makes 8 servings. |
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