[Rice in sweetened cream.]
Originally posted here:
Two cups heavy cream, and a dash extra.
One cup rice.One cup cane sugar.
One cup plump golden raisins.
Four Tablespoons rosewater (Arabic: ma'-ward, moit el warda).
Four Tablespoons crumbled pistachios.
A pinch of saffron.
Wash the rice well, spread it out to dry on a tray for a day. Then pound with a brass mortar and pestle until the grains are about one quarter their original size.Add the saffron to the cream and bring to a boil, add the rice and bring back to boiling, turn low, stir, and add the sugar and raisins. Keep stirring till it has become thick and custardy (meh, takes about ten minutes or so). Remove from heat, and when it has cooled add the rose water and pistachio. Serve semi-chilled.
Shortcuts are possible: one is to dry the rice in the oven on a very low heat (which, if you live in a boggy climate, is better than relying on the weather), another is to use a coffee grinder and pulse the dried rice. The reason why you wash the rice and re-dry it is obvious - you do not want all the powdery crap that normally coats even the best rice, and washing the rice dissolves some of the starches. Redrying it afterwards makes it easier to pound, too.