1 tablespoon rice; uncooked
4 cup soy milk
1/8 teaspoon saffron threads
1 teaspoon ground cardamom
1/4 can sugar
1/4 lb vermicelli
1/2 teaspoon vanilla extract
1/2 cup dates; chopped
1/4 can almonds; toasted, chopped
1/4 cup pistachio nuts; toasted, cho
Soak rice in boiling water to cover until cool; drain. Transfer to blender; add about 1/2 cup soy milk. Blend until rice is finely ground. Combine rice mixture with remaining soymilk, saffron, cardamom and sugar in a large saucepan. Cook over low heat until rice has softened, about 30 minutes, stirring often.
Break pasta into 2-inch lengths and stir into soymilk mixture. Cook, stirri about 10 minutes, until thickened. Remove from heat; stir in vanilla, dates and nuts. Serve hot, at room temperature or chilled. Serves 4 to 6.
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