Sweet Rice

With the advent of Lord Nityananda’s appearance day coming up on on Monday February 14th, I am already planing the feast we will offer. One of my personal favorite preparations that is usually offered on festival days is sweet rice. It should be chilled before offering so I have decided to cook it today (Sunday) so it can chill in refrigerator overnight. The following recipe is from the original The Hare Krishna Cookbook.

Sweet Rice III

1/4 cup white or Basmati rice

3/4 cup sugar

1/2 gallon milk

15 whole cardamom pods (opt.)

Cook all the rice with one cup of milk for about 20 minutes until soft. Then add the cardamom pods. Gradually, add the remaining amount of milk, stirring occasionally with a wooden spoon over the next hour or two over low heat. Before you remove the sweet rice from heat, add the sugar and stir untill the sugar is completely absorbed. (if cardamom pods were used, remove them before sweet rice cools) Place sweet rice in refrigerator and offer when very cold.

Note: Do not cook sweet rice in an aluminum pot.

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