Baked Saffron Rice Pudding Recipes
SHOLEH ZARD- SAFFRON RICE PUDDING
This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen".
Provided by Sephardi Kitchen
Categories Dessert
Time 1h1m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash and rinse the rice several times.
- In a large pot, bring the rice and 8 cups of water to a boil. Skim off the foam as it rises. Cover and simmer for 35 minutes until the rice is soft.
- Add 2 more cups water, as well as the sugar. Simmer for 25 minutes longer, stirring occasionally (be careful to not over-stir).
- Grind the saffron and dissolve in a couple tablespoons of hot water.
- Add the saffron water, corn oil, almonds, cardamom and rose water. Mix well, cover and simmer over low heat for about 20 minutes. Remove the cover and simmer over low heat for about 20 minutes longer, or until the rice has thickened to a pudding. Remove from heat.
- Immediately spoon the Sholeh Zard into a large bowl or individual serving dishes.
- Garnish with cinnamon, slivered almonds or slivered pistachios, if desired.
- Chill and serve cold.
Nutrition Facts : Calories 529.3, Fat 10.7, SaturatedFat 1.2, Sodium 6.7, Carbohydrate 108.5, Fiber 1.9, Sugar 87.8, Protein 3.2
BAKED SAFFRON RICE PUDDING
This creamy pudding is made even more mouthwatering when infused with a saffron flavor. It would be a perfect complement to end a traditional Indian meal.
Provided by 199949
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
- As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
- Remove from heat, and stir in the sugar, coconut and nuts.
- Beat in the egg, single cream and butter.
- Transfer to an ovenproof dish.
- Sprinkle with nutmeg if desired.
- Bake for 20-30 minutes until set or lightly golden.
- Garnish with chopped nuts or dribbled with additional cream.
- Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.
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- Toast saffron in a small, dry skillet over medium-high until it is dry and a shade darker, 30 seconds to 1 minute. Remove from heat. Transfer toasted saffron to a small plate, and crush it into a powder with the back of a spoon.
- Whisk together crushed saffron, milk, cooked rice, uncooked rice, and cardamom in a medium saucepan. Bring mixture to a boil over medium, whisking to break up any lumps of rice. Reduce heat to low, and simmer, covered, stirring occasionally, until thickened and smooth, about 25 minutes. Stir in cream and sugar. Remove from heat.
- Serve warm like a sweet risotto, or chill, stirring in a bit more milk before serving to soften the texture, if desired (the pudding will stiffen a bit when chilled). Top servings with pomegranate arils and pistachios.
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- In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water and refrigerate overnight. Drain, then coarsely crumble with your hands.
- In a large nonstick saucepan, combine the crumbled rice with 9 cups of water and the salt and bring to a boil. Simmer over moderately low heat, stirring frequently, until the rice is softened, about 30 minutes.
- Stir the sugar, brewed saffron, butter and cardamom into the rice. Cover and simmer over moderately low heat, stirring occasionally, until the rice breaks down and the pudding is the texture of loose porridge, 20 to 30 minutes; discard the cardamom pods. Stir in the rosewater. Spoon the pudding into 8 glasses and let cool slightly. Cover the glasses with plastic and refrigerate until thickened, about 1 hour.
- Decorate the puddings with cinnamon and slivered almonds. Let stand at room temperature for 25 minutes before serving.
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