Sweet Rice  (Riso Dolce)

In India, this rice is a dessert. But it also makes a lovely special breakfast. At the Ananda Ashram in Assisi, it is served that way, as part of a sumptuous breakfast buffet. This recipe comes from the Ananda Ashram, where every morning I could never resist its spicy, creamy sweetness. It really is a treat, especially as it contains a fair amount of milk and sugar. Though many people avoid dairy and sugar, in the classical yogic texts, they are both recommended as excellent food for yogis. However, it is important to bear in mind that the sugar referred to classically was unrefined and the milk pure and fresh, just as it comes from the cow!  I am passing on this recipe now, as I've just found raw milk available in Blackrock, and a wonderful website devoted to the issue of raw milk in Ireland:  www.rawmilkireland.com
Try this recipe with the best quality ingredients and enjoy for a special occasion!

Place in a saucepan:
1 cup (of 250 ml) basmati rice  (washed)
50 grams raisins
90 grams unrefined sugar
3/4 teaspoon cardamon (freshly ground is best)
1/2 teaspoon cinnamon
pinch ginger powder or 1/2 t. finely chopped fresh ginger
pinch nutmeg (freshly ground is best)
pinch salt

Cover with water, just enough to cover the rice and no more, as the main liquid will be the milk. Bring to the boil, then lower the heat. After a few minutes, add:
200 ml milk 
At this point, you need to begin to stir the rice often. When the milk is completely absorbed, add once again:
200 ml milk
Continue as above, stirring frequently until the milk is absorbed. Once again, add 200 ml of milk.  Continue with this process, adding 200 ml of milk at a time, and waiting until it is absorbed to add again. The rice should become very soft and creamy, with the consistency of risotto. In total, you should need around 1 litre of milk. The cooking process should take around 30 -40 minutes. 

Remove from the heat and add:
1 1/2 teaspoon thinly sliced lemon peel (from an organic lemon)

Serve hot and enjoy!

Recipe from Il Gusto della Gioia by Zoe Matthews of Ananda Assisi

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