Chilled banana and pistachio rice pudding

1 Servings

Ingredients

Quantity Ingredient
1 cup Long-grain basmati rice; (preferably sweet*)
½ cup Shelled natural pistachios
1 tablespoon Unsalted butter
1 teaspoon Ground cardamom
¼ teaspoon Cinnamon
¼ teaspoon Freshly grated nutmeg
¾ cup Sugar
3 cups Whole milk
2 cups Heavy cream
2 Bananas; cut into 1/4-inch dice
About 1/4 cup shelled natural pistachios
1½ cup Sugar
½ cup Water
¼ cup Fresh lime juice
1 1-inch piece gingerroot; peeled and grated
1½ teaspoon Ground cumin
Freshly ground black pepper to taste
2 cups 3/4-inch watermelon balls; (from about a 3-pound piece, seeded)
2 cups 3/4-inch honeydew melon balls; (from about a 3-pound piece, seeded)
2 cups 3/4-inch cantaloupe balls; (from about a 3-pound piece, seeded)

Directions

GARNISH

MELON COMPOTE

*available at East Indian markets In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve.

Rinse rice under cold water and drain.

In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.

In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.

Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.

Garnish pudding with pistachios and serve with compote.

MELON COMPOTE:

Ginger, cumin, and black pepper add an exotic touch to this refreshing and colorful three-melon dessert.

Can be prepared in 45 minutes or less.

In a 1-quart saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss together melon balls and syrup. Chill compote, covered, at least until cold, about 2 hours, and up to 3 days.

Serves 6.

Gourmet August 1996

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998

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