Monday, April 11, 2011


1 cup rice (coarse)
2 pieces of Pandan  leaves (Raanbaa fai), cut into 3 inch pieces
1 can condensed milk
6 cups water
½ cup sugar
2 tsp vanilla essence
¼ cup ground cinnamon
¼ cup ground cardamom

Boil water with the Pandan leaves and sugar.
When the water is boiling, turn the heat to low and add the rice gradually while stirring. Let the rice cook and stir frequently to ensure that the rice doesn’t form lumps.
When the rice is cooked, gradually add the condensed milk while stirring.
Next add the vanilla essence, simmer for a minute or two and take off the flame.
Take out the Pandan leaves, then pour the mixture into a tray (about 2 inch deep).
Mix the ground cinnamon and cardamom and sprinkle the mixture on top of the pirinee. Chill and serve.

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