Saffron rice pudding
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Basmatic rice |
| 2½ | cup | Water |
| ⅓ | cup | Milk |
| pinch | Saffron threads | |
| 2 | tablespoons | Butter |
| 2 | Green cardamom pods, bruised | |
| 1 | One inch cinnamon stick | |
| 2 | Cloves | |
| ½ | cup | Raisins |
| ¼ | cup | Sugar |
| ⅓ | cup | Sliced almonds, toasted |
Directions
Wash rice under cold running water and put into a large saucepan with the 2½ cups of water. Bring to a boil, reduce heat and simmer five minutes, then drain.
Measure 2 tablespoons of milk into a small bowl, add saffron and soak for five minutes.
Heat butter in a heavy saucepan, add rice, cardamom pods, cinnamon and cloves and cook two to three minutes or until rice becomes opaque.
Stir in remaining milk, saffron milk mixture, raisins and sugar and bring to a boil. Cover and simmer about six to eight minutes or until rice is tender and liquid has been absorbed.
Remove whole spices and serve hot with the almonds scattered on top.
Book of Curries and Indian Foods.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 05-03-95