Milk Rice

Milk 9-10 cups
Rice 1 cup
salt 1/2 tsp

Boil milk in a heavy bronze vessel. When it starts boiling reduce flame and add washed rice. (Do not soak). Keep stirring constantly in medium flame till rice is cooked soft. (Keep one or two cups of hot milk separately).

If the pongal thicknes before the rice becomes soft, add hot milk and continue cooking. When the pongal is thick enough remove from fire and add powdered salt. Mix well and serve hot with coriander chutney and sambar. If rice is very cold increase volume of milk. One litre milk can be diluted with 3 cups of water.

Another variation of Milk Rice with raisins is below:

Sweet Milk Rice with Raisins

Rice - 1 cup
Milk - 10 cups
Sugar - 1 cup
Cashewnuts - 1 Tbl. sp,
Raisins - 1 Tbl. sp,
Pistha - 1 Tbl. sp.
Ghee - 3 Tbl. sps.
Saffron - few strands dissolved in little
warm milk
Mace - a pinch
Nutmeg powder - a pinch

Note : Use powdered sugar candy instead of sugar. Mix equal quantities of water and milk, instead ol using thick milk.

Prepare milk pongal as mentioned previously. When rice is cooked, reduce flame and add sugar little by little and mix well till cashewnuts, raisins, pista, soaked saffron, mace and nutmeg dissolved.

Remove from fire and add fried powder. Heat rest of ghee, pour on top and serve.

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