Saffron-milk rice pudding
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Long-grain rice |
| 1 | pinch | Saffron |
| 3 | cups | Milk; divided |
| 1 | cup | ;Water |
| ½ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Ground cloves |
| 1 | pinch | Ground cinnamon |
| ½ | cup | Sugar |
| 2 | drops | Rose water |
| 2 | teaspoons | Vegetable shortening |
| ¼ | cup | Coarsely chopped cashews |
| ¼ | cup | Raisins |
| ¼ | cup | Blanched, sliced almonds |
| ¼ | cup | Coarsely chopped pistachios |
Directions
Rinse the rice in cold water and drain thoroughly. Warm 1 tablespoon milk and soak the saffron in it. In a heavy flameproof casserole over medium heat, cook rice with the soaked saffron, remaining milk, water and spices for 25 minutes, or until rice is tender. Reduce heat to low, add sugar and cook 15 minutes longer, or until the mixture blends and thickens. Remove pudding from the heat and cool. Add rose water, stir well and refrigerate until well chilled. Just before serving, melt shortening in a skillet over medium heat and saute cashews and raisins until cashews are golden. Remove pudding from the refrigerator. If it is too thick, thin it with up to ¼ cup cold milk. Stir in cashews and raisins. Spoon into dessert bowls. Garnish each serving with a circle of sliced almonds and a sprinkle of chopped pistachios in the center.
Yield: 6 to 8 servings.
Subbarao writes: "Try this pudding for special guests, holiday dinners or whenever you want a sweet and creamy dessert." From Shubha B. Subbarao/Green Bay, WI in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." February/March 1996, Vol. 8, No. 3. Pg. 21. Electronic format by Cathy Harned. From : Cathy Harned