Persian Saffron Rice Pudding

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    Ingredients

    • 1 1/2 cupsuncooked basamati rice rinsed
    • 8 cupswater
    • 1/4 tspsalt
    • 3 cupssugar
    • 1/4 tspsaffron
    • 2 Tbshot water
    • 1/4 cupunsalted butter
    • 4 Tbsalmonds sliced
    • 1 tspground cardomum
    • 1/4 cuprose water
    • 1 Tbsground cinnamon
    • 2 Tbspistachios

    Preparation

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    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. 

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