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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the rice well, soak in water to cover for 20 minutes. Drain rice. | 2. In medium sized saucepan, combine the drained rice with the 1 1/2 cups water. Bring to a boil over med-high heat, then reduce the heat to low, cover tightly and simmer until the liquid is absorbed, about 10-12 minutes. | 3. Transfer rice to a large saucepan and add half and half or light cream, sugar and cardamom. Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquir is absorbed, about 1 hour, stirring frequently to avoid the rice sticking to the bottom of the pot. | 4. Remove from the heat, transfer to a serving bowl, and cool to room temperature. | 5. Stir in the rosewater and most of the pistachios, reserving some for garnish. | 6. Serve at room temperature or cover and chill. Garnish with remaining pistachios before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1	cup		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
half	2	quarts		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
rose water	2	teaspoons		0.0	0.0	0.0	0.0
pistachio	1/2	cup	chopped	344.4	16.7096	12.3984	27.8718

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.