Title: Chilled banana and pistachio rice pudding
 Categories: None
      Yield: 1 Servings
 
      1 c  Long-grain basmati rice;
           -(preferably sweet*)
    1/2 c  Shelled natural pistachios
      1 tb Unsalted butter
      1 ts Ground cardamom
    1/4 ts Cinnamon
    1/4 ts Freshly grated nutmeg
    3/4 c  Sugar
      3 c  Whole milk
      2 c  Heavy cream
      2    Bananas; cut into 1/4-inch
           -dice

MMMMM--------------------------GARNISH-------------------------------
           About 1/4 cup shelled
           -natural pistachios

MMMMM-----------------------MELON COMPOTE----------------------------
  1 1/2 c  Sugar
    1/2 c  Water
    1/4 c  Fresh lime juice
      1    1-inch piece gingerroot;
           -peeled and grated
  1 1/2 ts Ground cumin
           Freshly ground black pepper
           -to taste
      2 c  3/4-inch watermelon balls;
           -(from about a 3-pound
           -piece, seeded)
      2 c  3/4-inch honeydew melon
           -balls; (from about a
           -3-pound piece, seeded)
      2 c  3/4-inch cantaloupe balls;
           -(from about a 3-pound
           -piece, seeded)
 
  *available at East Indian markets
  
  In a bowl soak rice in cold water to cover 30 minutes and drain in a
  sieve. Rinse rice under cold water and drain.
  
  In a small saucepan blanch pistachios in boiling water 3 minutes and
  drain in a sieve. Rinse pistachios under cold water and pat dry. Rub
  off pistachio skins and chop pistachios coarse.
  
  In a heavy 1-quart saucepan melt butter over low heat and cook
  cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice,
  milk, and cream and simmer gently, uncovered, stirring occasionally,
  until rice is tender, about 18 to 20 minutes.
  
  Cool pudding and transfer to a serving dish. Stir in pistachios and
  bananas. Chill pudding, covered, at least until cold, about 4 hours,
  and
  
  up to 2 days.
  
  Garnish pudding with pistachios and serve with compote.
  
  MELON COMPOTE:
  
  Ginger, cumin, and black pepper add an exotic touch to this
  refreshing and colorful three-melon dessert.
  
  Can be prepared in 45 minutes or less.
  
  In a 1-quart saucepan bring sugar and water to a boil, stirring until
  sugar is dissolved, and simmer 2 minutes. Cool syrup and stir in lime
  juice, gingerroot, cumin, pepper, and salt to taste. In a bowl toss
  together melon balls and syrup. Chill compote, covered, at least
  until cold, about 2 hours, and up to 3 days.
  
  Serves 6.
  
  Gourmet August 1996