Coconut and Rice Payasham
|Basmati rice||4 Ounce (125 gram)|
|Milk||2 1⁄2 Pint (1.5 liter)|
|Crushed cardamom seeds||1⁄2 Teaspoon|
|Desiccated coconut||4 Ounce (125 gram)|
|Sugar||10 Ounce (300 gram)|
|Rose water||2 Tablespoon|
|Pistachio nuts||10 , chopped|
Wash the rice, drain well and place in a saucepan with 900 ml (1 1/2 pints) of the milk, the cardamoms and coconut.
Place the pan, partly covered, over a medium heat and cook for 35-40 minutes, or until the rice is soft enough to be mashed and most of the milk has been absorbed.
Remove from the heat, mash the rice, add the sugar and the remaining milk.
Return to the heat and bring to the boil, stirring occasionally.
Continue cooking for 5-7 minutes then pour in the rosewater.
Transfer to a heatproof dish.
Decorate with the pistachio nuts and flaked almonds.