Ingredients:
- 900 ml Milk
- 6 tbsp Sugar
- 1 tbsp Rose Water
- Silver leaf to garnish
- 25 gms ground Almonds
- 1 tbsp crushed Pistachios
- 100 gms cup coarsely ground Rice
- 4 green Cardamom pods, crushed
Method:
- Place the ground rice and almonds in a saucepan with the green cardamoms. Add 600 ml milk and bring to the boil over a medium heat, stirring occasionally.
- Ad the remaining milk and cook over a medium heat for about 10 minutes or until the rice mixture thickens to the consistency of a creamy chicken soup.
- Stir in the sugar and continue to cook for a further 2 minutes.
- Serve garnished with pistachio nuts and silver leaf, if wished.
Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.