serves
8
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 315 g (1½ cups) broken white rice (see Note)
- 220 g (1 cup) caster sugar
- 1 tbsp ground caraway seeds
- 2 tsp ground cinnamon
- 1 tsp ground aniseed
- toasted flaked almonds and pine nuts, and roughly chopped pistachios, to serve
Drink match Mix Kefraya Arak ($75, 750 ml) with water and ice.
Instructions
Place rice, sugar, spices and 1.5 litres water in a large saucepan over low heat and stir until sugar dissolves. Increase heat to medium and cook, stirring to prevent mixture sticking, for 45 minutes or until mixture thickens and rice is tender. Add a little extra water if necessary.
Divide mixture among bowls, scatter over nuts and serve warm or cold.
Note
• Broken (cracked) rice is from Asian food shops. To make it yourself, process white rice in a food processor until finely chopped.
• Broken (cracked) rice is from Asian food shops. To make it yourself, process white rice in a food processor until finely chopped.
Photography by John Laurie.
As seen in Feast magazine, December 2011, Issue 4.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
