Preparation / Directions:
Heat the milk until lukewarm Put the ground rice and ground almonds into a small bowl and gradually add the warm milk, a little at a time, and make a thin paste of pouring consistency. Stir continuously and break up any lumps, if any lumps remain, sieve the paste. Heat evaporated milk to boiling point and add the ground cardamom. Take the pan off the heat and gradually add the almond/rice mixture, stirring continuously. Add the sugar and cream and place the pan over medium heat, cook the mixture for 12-15 minutes, stirring continuously. Remove the pan from the heat and allow the mixture to cool slightly. Add the rose water flavouring and half the pistachio nuts, stir and mix well. Allow the mixture to cool completely, stirring frequently to prevent a skin from forming on the surface. When the mixture has cooled completely, put it into a plastic ice cream box or individual moulds. Top with them remaining pistachio nuts and place in the freezer or in the ice making compartment of a refrigerator for 4-5 hours. Place the kulfi in the refrigerator for 11/2 - 1 3/4 hours before serving. This will soften the kulfi slightly and will make it easier to cut into desired size when it is set in an ice cream box. The time required to soften the kulfi will vary according to the size of the container used.
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