CHILLED BANANA AND PISTACHIO RICE PUDDING (for six)
1 cup long grain basmati rice (preferably sweet)
½ cup shelled natural pistachios
1 tablespoon unsalted butter
1 teaspoon ground cardamom
¼ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¾ cup sugar
3 cups whole milk
2 cups heavy cream
2 bananas, cut into ¼ inch dice
¼ cup shelled natural pistachios, for garnish
melon compote, to accompany (optional)
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1. In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain.
2. In a small saucepan blanch the pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off skins and chop nuts coarse.
3. In a heavy 3 quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg and sugar, stirring, 1 minute. Add rice, milk and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
4. Cool rice pudding and transfer to a serving dish. Stir in chopped pistachios and bananas. Chill, covered, until cold, at least 4 hours and up to 2 days. Garnish with whole pistachios and serve with compote.