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4–6
peopleComplex
1 hr
By Sri Owen
Published 1993
This recipe, which I think is a very traditional one, was given to me by Chef
Boil the milk. At the same time, in another saucepan, heat the ghee/clarified butter and fry the rice for 2–3 minutes, stirring it so that every grain is well coated in butter. Add the boiling milk, and bring this back to the boil. Turn down the heat and simmer gently until the rice is cooked. Add the sugar and continue simmering until the dish is reduced to the desired consistency. Add the rem