A Treasured Folk Staple - Page 3

4 tablespoons butter
1/4 cup pignoli nuts
2 cups hot cooked long grain rice, salted
1/4 cup unsalted pistachio nuts
1 teaspoon mace

In a skillet melt butter until foamy. Add pignoli nuts and saute over low heat until golden, stirring constantly. Add the hot rice and stir to blend. Add the pistachio nuts and sprinkle all with mace.

1/2 cup uncooked long-grain rice
1 quart milk
2/3 cup dark brown sugar
1/2 teaspoon salt
1 teaspoon grated lemon peel
1/4 teaspoon each cinnamon and nutmeg
1/4 teaspoon pure vanilla extract
1/2 cup seedless raisins

Combine rice, milk, sugar and salt; pour into buttered 1-1/2 quart baking dish. Bake in slow oven (300 degrees) for 1 hour; stir occasionally. Add lemon peel, nutmeg, cinnamon, vanilla and raisins; continue baking and 1-1/2 to 1-3/4 hours. (1/2 cup granulated sugar may be used in place of brown sugar). (Note: short-grain rice may be used, but pudding will be more gooey. Remember to wash all of the talc off short-grain rice before using). Makes 6 servings.

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