Chilled Banana And Pistachio Rice Pudding

Directions

1. *Available at East Indian markets
2. In a bowl soak rice in cool water to cover 30 min and drain in a sieve.
3. Rinse rice under cool water and drain.
4. 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.
5. 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.
6. 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.
7. Garnish pudding with pistachios and serve with compote.
8. MELON COMPOTE:Ginger, cumin, and black pepper add in an exotic touch to this refreshing and colorful three-melon dessert.
9. 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.
10. Serves 6.