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Rice Pudding

Also -- SF Chronicle did a whole section of rice pudding recipes from different cultures a few years ago. If you go to SFGate>Food>Recipes>Search>rice pudding, you'll se a bunch. This one is similar to Peoples' and may give some guidance on the proportions.

http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=10883&sorig=qs

This pudding is delicious served warm or chilled. Ingredients:

* Main
* 1/4 cup basmati, jasmine or other long-grain white rice
* 1 quart whole or low-fat milk
* 1/2 cup sugar
* 2 tablespoons chopped pistachios
* 1 tablespoon chopped dates (optional)
* 1/8 teaspoon rose essence, or 1/2 teaspoon rose water (see note)

Instructions:

1. Wash the rice in several changes of water; drain well. Combine rice and milk in a Dutch oven. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to medium and cook uncovered, stirring occasionally, until the rice is tender, about 15 minutes.
2. Stir in the sugar, pistachios and optional dates. Continue to simmer, stirring occasionally, until the pudding is thick and reduced by half, 20 to 25 minutes.
3. Remove from heat and stir in the essence.
4. Serve warm or chilled, in stemmed glasses. Keeps well for up to 5 days in a covered container in the refrigerator. Serves 4. Note: Available in Middle Eastern, specialty and Indian markets.