May 30, 2017

Ingredients

  • 1 1/2 cups uncooked basamati rice rinsed
  • 8 cups water
  • 1/4 tsp salt
  • 3 cups sugar
  • 1/4 tsp saffron
  • 2 Tbs hot water
  • 1/4 cup unsalted butter
  • 4 Tbs almonds sliced
  • 1 tsp ground cardomum
  • 1/4 cup rose water
  • 1 Tbs ground cinnamon
  • 2 Tbs pistachios

Instructions

1. In a 5 quart non stick pot add minced basamati rice, 8 cups of water, and salt. Bring to a boil. 

2. Skim the white foam until surface clears. Cover and simmer over medium for 30 minutes. 

3. Add 3 cups sugar and continue cooking for 20 more minutes.

4. Combine saffron and hot water and steep. Add to rice.

5. Add butter, cardomum, rose water, and 2 Tbs almond to the pot and simmer on low for 45 minutes. 

6. Pour the saffron pudding in a shallow servind dish. Garnish with cinnamon, almonds, and pistachios.

7. Chill and serve with hot tea. 

Ingredients

  • 1 1/2 cups uncooked basamati rice rinsed
  • 8 cups water
  • 1/4 tsp salt
  • 3 cups sugar
  • 1/4 tsp saffron
  • 2 Tbs hot water
  • 1/4 cup unsalted butter
  • 4 Tbs almonds sliced
  • 1 tsp ground cardomum
  • 1/4 cup rose water
  • 1 Tbs ground cinnamon
  • 2 Tbs pistachios
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