Saffron Rice Pudding Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Basmatic rice,
1: One inch cinnamon stick,
2 1/2 cup: Water,
2 Cloves: ,
1/3 cup: Milk,
1/2 cup: Raisins,
pn Saffron threads,
1/4 cup: Sugar,
2 tbsp: Butter,
1/3 cup: Sliced almonds, toasted
2: Green cardamom pods, bruised
Directions:
Wash rice under cold running water and put into a large saucepan with
the 2 1/2 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
Source from luhu.jp
the 2 1/2 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
Source from luhu.jp