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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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