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1 cup cream of rice 1 Tbsp. ground caraway seed 1 1/2 Tbsp. ground sweet anise 1 Tbsp. cinnamon 1 tsp. ginger 9 cups water 2 1/4 cups sugar Combine cream of rice and spices in saucepan. Cover with 9 cups cold water. Stir thoroughly and cook over high heat, stirring continuously while bringing to a boil. Reduce heat to medium and cook for 15 minutes, stirring occasionally. Continue cooking about 30 minutes until mixture thickens. If pudding is not sweet enough, add more sugar. Pour into custard cups. Cool, then refrigerate. Serve cold and top with walnuts, almonds and pine nuts. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |