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Rice Pudding


1/3 cup rice

1 cup water

About 1 1/2 cups milk (your choice)

¼ tsp nutmeg

½ tsp ghee

1) Boil rice in water until soft.

2) Add milk, spices, raisins and ghee and cook until mixture thickens.

4) Serve warm.

Variations: Use as little as 1 cup of milk or as much as 2 cups, according to desired consistency.

Chop 2 tbsp cashews and sauté in ghee before adding with milk and spices.

Substitute ¼ tsp cardamom or a pinch of saffron for the nutmeg


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