MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Phirni (Ground Rice Pudding)
 Categories: Indian, Puddings
      Yield: 1 Batch
 
      2 oz Rice (67 g)
      4 c  Milk
      6 oz Brown sugar (170 g)
      1 oz Pistachios (28 g)
      1 oz Blanched almonds (28 g0
      3 dr Kewra water; up to 4 dr
 
  Preparation time: 10 minutes plus overnight soaking
  Cooking time: 45 minutes
  
  This recipe calls for the use of powdered rice but in my view it is
  best to start off with whole grain rice and grind it up yourself.
  Therefore this recipe uses the techniques of soaking the rice
  overnight, then forming a rice paste as the basis for the dish. The
  flavour is very similar to an aromatic blancmange.
  
  Wash rice well and pick it over to remove any impurities. Cover the
  rice with water and leave overnight to soak. The next day, strain
  half the water away and grind rice with the remaining water. This is
  best done in a liquidiser (blender?).
  
  Put the milk and sugar into a large saucepan and bring to the boil,
  stirring to dissolve the sugar. Then add the rice mixture and
  continue to boil gently until the mixture begins to thicken.
  
  Chop the pistachios and almonds and add them to the milk. The almonds
  and pistachios should not be chopped too finely. Cover the saucepan
  and cook for 30 minutes on a very low heat. Shake in the kewra water
  and pour the mixture into individual serving bowls. Allow to cool and
  put into a refrigerator to chill.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
MMMMM